I wish to extend my apologies for letting my blog registration expire for a week at the end of November and hope nobody was looking for a recipe during that time.
Today I am so excited to share with you a very special baking experience, making cookies with our first grandchild! Sporting an apron purchased at the Lucknow United Church bazaar, Davis helped Grandma make peanut butter cookies and decided that it was good and Grandma was thrilled!
If you are able to eat peanut butter, try these cookies, and if you are not, try the “Six-in-one” Recipe that follows and is always a hit with children. I was having difficulty deciding which to make when I was visiting in Calgary!
Peanut Butter Chocolate Chip Cookies
I adapted this recipe from one I found in a Gourmet magazine in 1986 and they are the best.
- 1 cup butter or margarine
- 1 cup peanut butter
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 3 cups GF all purpose flour
- 1 tsp xanthan gum (omit if using wheat flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate, chopped, about 5 oz
- 2/3 cup salted peanuts, chopped
- Beat butter, peanut butter and both sugars until smooth, being careful not to over mix.
- Add eggs, one at a time, and vanilla, beating until incorporated.
- Sift in flour, xanthan gum, baking soda and salt until combined.
- Stir in chocolate and peanuts until evenly distributed.
- Roll into 1 inch balls (or 1/2 inch for toddler size cookies) and place on lightly greased cookie sheet. Flatten lightly with fork in a crisscross pattern.
- Bake at 375°F for 8 to 10 minutes (less for smaller cookies).
Makes 4 1/2 dozen cookies