For Peanut Butter Lovers…
Today was another great day, with excellent weather. As I mentioned yesterday, I was planning to pull out the weeds from my lawn but as soon as I woke up, I started procrastinating, as usual. Are there any procrastinators, out there, like me? I think I’m the ultimate procrastinator. If there was a contest on procrastination, I would easily win, without doubt.
I really meant to mow the lawn and remove the weeds but then it started raining and good old rain was met with a deep sigh of relief. Oh how I love it when the rain stops me from doing what I didn’t want to do anyway, and it’s always nice to know the blame can be shifted elsewhere. What about you? What have you been up to? I’m sure most of you are enjoying summer holidays. There are so many people I haven’t seen for sometime, but I’m not worried because I know they are having a good time.
Today I want to share a simple recipe for Peanut Butter Cookies. If you have that jar of peanut butter that has been sitting around too long, then this is your chance to transform it into a delicacy. My cookies were gone within a few days. I really enjoyed eating them. If you are a peanut lover, like me, then am pretty sure you’ll love these cookies. Now for the recipe…
Using dampened hands, shape dough into 1inch balls. Place 2 inches (5cm apart) on prepared baking sheets. Dip a fork into flour and lightly press on each ball to flatten lightly. Bake at 350°F (175°F) for 12-15 minutes. I baked at 350°F (175°F) for 15 minutes.
Peanut Butter Cookies
original recipe from William Sonoma’s Cookies
- 125g (½ cup, 4½oz ) butter melted
- 105g (½ cup, 4oz) firmly packed light brown sugar
- 125g (½ cup, 4½oz) sugar
- 315g (1 cup, 11oz) creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla essence (extract)
- 225g (1¾ cup, 8oz ) all-purpose (plain) flour
- ½ teaspoon baking soda (bicarbonate of soda)
- 90g (3½oz) semisweet plain chocolate, melted and slightly cooled (for decorating on top)
- Preheat oven to 350°F (175°F). Beat melted butter, brown and granulated sugars, peanut butter, egg and vanilla essence until well blended, with an electric mixer on medium speed.
- Sift the flour and baking soda (bicarbonate of soda), Add flour mixture to butter mixture and mix on low speed or stir with a wooden spoon until combined, Cover and refrigerate until firm, about 2 hours.
- Using dampened hands, shape dough into 1inch balls. Place 2 inches (5cm apart) on prepared baking sheets. Dip a fork into flour and lightly press on each ball to flatten lightly.
- Bake until the bottoms are golden brown, 12-15 minutes. Cool briefly on baking sheet then transfer to wire rack to cool. Pipe with melted and slightly cooled chocolate.
- **I weigh the flour and butter, I do not use cup measures as the weight of a cup of flour tends to vary based on individual interpretation and size of cup, (from 125g to 130g to 155g per cup.)
- Cup measures based on assumption that 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 350°F (175°C) for 15 minutes.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.