Classic Peanut Butter Cookies
If I’m making any cookie really, I always pull out my King Arthur cookbook and use their basic cookie recipe as a base. I'm no baker and being exact on measurements isn’t my forte but it’s hard to go wrong with a classic peanut butter cookie! A little sugar, peanut butter and flour and you’re basically there. Just don’t burn it and it’s usually edible!
Note: I always cut the sugar down about 1/3 from the suggested amount and, if I have it on hand, I’ll swap half the all-purpose flour for almond flour to add a little more density. Play with it – make it yours!
Adapted from my trusty friends at King Arthur Flour.
Ingredients
1/3 cup of vegetable oil
1/2 cup of brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup creamy peanut butter
1 1/2 cup whole wheat flour (you can sub 1/2c or all almond flour if you choose)
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Combine wet ingredients – oil, egg, vanilla, and peanut butter – until smooth.
Add dry ingredients – flour, baking soda and salt – and beat gently until well combined.
Once dough is combined and stiff, scoop tablespoon-sized amounts onto your baking sheet 2” apart.
Flatten with a fork (leaving that classic peanut butter cookie patchwork on top) and bake for 12-15 minutes.
Remove from oven when edges are slightly brown (not tops) and let cool!