Care Package Peanut Butter Cookies for Jed

Peanut Butter Cookies

Time to bake cookies to send to Maine! Not that you have to send cookies to Maine, but I need to send some to my best friend and his fiancée after he was in an accident this past week. The good news is, he’s expected to make an incredible recovery… The bad news is, it’s going to take a while and it’s going to be difficult. So I’m sending them cookies and sharing their GoFundMe link (trigger warning: graphic head wound image) because it’s pretty much all I can do for now to make the situation suck less for Jed and Nicole.

So in the box, I’m stuffing as many ginger molasses, chocolate chip pecan, white almond, and peanut butter cookies as I can possibly fit. Since I’ll be making them anyway, I thought I’d create a blog post about my peanut butter cookie recipe.

Before you ask about using other nut and seed butters rather than peanut butter, let me go ahead and answer any questions you may have: I don’t know. Almond butter has always seemed kind of dry to me, you might try swapping 2 tablespoons of the almond butter for 2 additional tablespoons of regular butter. As for sunbutter or hazelnut butter or whatever other butters exist, I’ve never used them, I don’t know about substitutions, I can’t make any recommendations for how to alter this recipe to utilize other nut and seed butters.

With all that said, let’s get into the recipe itself!

Ingredients:

1 c. gluten-free all-purpose flour
1 c. gluten-free oat flour
½ c. rice flour
¼ c. coconut flour (sub equal amount AP flour)
½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 stick butter, softened
½ c. granulated sugar
1 c. packed brown sugar (light recommended)
2 eggs
1 c. peanut butter
2 tbsp. milk
1 tsp. vanilla extract

Directions:

Whisk together flours and leaveners in medium bowl and set aside.
Cream together butter and sugars in large bowl on medium speed. Start low and increase mixer speed gradually.
Add eggs, peanut butter, milk, and vanilla, and beat again until combined.
Gradually add dry to wet in 3 additions, mixing each time until incorporated.
Refrigerate dough at least one half hour before baking. If refrigerating longer, wrap dough in plastic to prevent drying out in the refrigerator. Do not eat raw dough if using Bob’s Red Mill Gluten-Free All Purpose Flour.
Preheat oven to 375°. Roll out cookies into 1” balls and place on parchment-lined baking sheet. Flatten cookies using the back of a fork, rotating the fork and pressing each cookie twice to get the classic woven design. Bake 12-15 minutes, rotating pans top to bottom and front to back halfway through if oven heats unevenly.
Cool cookies 2-3 minutes on pans before transferring to a wire rack to cool completely. If dough gets too soft for easy rolling, place back in refrigerator 10-15 minutes to firm up again before preparing next batch for baking.
Serve cookies with a glass of milk and extra napkins.

My house smells like a mountain of baked goods… Probably because I just baked a mountain of baked goods. Jed and Nicole are going to open this box and be like, “this is too many cookies, what are we going to do with all these cookies?”. But I told them I was baking them a buttload of cookies. Actually, I said something akin to “buttload,” but it wasn’t blog-appropriate, so I’m paraphrasing.

Anyway, time to pack these babies up and ship them off to Maine. I hope you guys enjoy making these delicious cookies at home. Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.

Help Jed and Nicole on GoFundMe (trigger warning: graphic head wound image)
https://www.gofundme.com/2my5m5cc

Buy my first book!
In my store: http://thedeglutenizer.com/shop/ebook/collection-8-recipes-ebook/
On Amazon (US): https://www.amazon.com/dp/B01GA9NT5C

Care Package Peanut Butter Cookies for Jed

Jamie

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