When we make peanut butter cookies in "Cathy's Kitchen," about 99.9% of the time we do the "criss-cross" variety with the tines of the fork. While that's a great way to make them, I wanted to try a different recipe where that wasn't involved. In my mother-in-law's "treasure trove" of old newspaper clippings, I found a basic recipe for peanut butter "honeys." I adapted the ingredients slightly to use agave nectar, oats and chocolate chips. Note to self: don't make these before dinner. They will make your entire house smell so good you'll want to have dessert first! Dominic grabbed three of these cookies off the wire rack while they were cooling and tried to talk me into letting him have all three before dinner. Well, in his defense, he did hand one to me to eat. LOL. I let him have one. It certainly didn't "spoil" his appetite any, my boy had two servings of spaghetti for dinner!
Ingredients
2 1/2 cups white flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup smooth peanut butter
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup honey
1/2 cup agave nectar
2 large eggs
1 cup quick oats
2/3 cup mini chocolate chips
Preheat oven to 375 degrees. Spray a cookie sheet with non-stick cooking spray. In a large bowl, put the white flour, baking soda and salt. Set aside. In a medium bowl, put the peanut butter, butter and vanilla extract and using a large spoon, mix until smooth. Add the sugar, honey, agave nectar and eggs. Combine well and then add to the dry ingredients in the large bowl. Stir well and then add the oats and chocolate chips. Drop by rounded tablespoonfuls onto the prepared cookie sheet. Bake for 14 minutes or until they are just starting to turn brown. Remove from oven and let the cookies sit five minutes. Remove to wire rack to continue cooling. Makes 2 1/2 dozen. Store covered at room temperature.
No comments:
Post a Comment