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Wednesday, September 2, 2015

Whole Wheat Peanut Butter Cookies

Whole Wheat Peanut Butter Cookies
(with or without chocolate chips)

This is adapted from my mother-in-law's recipe. Rosemary was the first person I met who used whole wheat flour in her baking and peanut butter that had to be stirred.

1 cup unsalted butter, softened
2 cups lightly packed brown sugar
1 cup natural peanut butter, creamy or chunky
2 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
2 cups (1 pkg.) semi-sweet or milk chocolate chips, optional

Preheat the oven to 375 degrees.*  Line a baking sheet with parchment paper.

Cream together the butter, sugar and vanilla. Add the eggs and peanut butter and mix until well-combined.  In a small bowl, stir together the flour, baking powder, baking soda, and salt.  Add to peanut butter mixture just until all the dry ingredients are fully incorporated.  Stir in chocolate chips, if using.

Drop by tablespoons or a small cookie scoop onto parchment-lined cookie sheet. (No need to criss cross with a fork.) Bake at 375 for 9 to 11 minutes, just until center is puffed and beginning to set**. Remove from oven and let cool on the pan for one minute before transferring to a wire rack. 

*If you have a convection oven, preheat it to 350 degrees and bake for 8 minutes.

**This makes chewy cookies.  If you want them crispy, increase baking time by one to two minutes.


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