by Heather Harris Brady
Growing up we never really had anything around other than white (wheat) flour, and I’m slowly branching out. Although given the looks of my flour drawer slow is probably a point of debate. For now, until I really understand how the different flours work I’m sticking to things that don’t rely so heavily for gluten on their structures – that is, the more sandy, crumbly types of baked goods. I developed the recipe below based on Maida Heatter’s Whole Wheat Peanut Butter Cookies.
These cookies are soft right out of the oven but they soon crisp up for a nice, peanut buttery crunch. You could replace the whole wheat and brown rice flours with regular all-purpose flour if you like, but I promise, no one would ever know you’re sneaking them some whole grain deliciousness. And yes, I finally found my camera at the bottom of one of the dance bags – so, yay!
Peanut Butter Chip Cookies, Makes about 40 3″ cookies
- 1/2 c. (one stick) butter
- 3/4 c. firmly packed brown sugar
- 1/4 c. granulated sugar
- One egg
- 1/2 c. natural peanut butter
- 1 t. baking soda
- 3/4 c. whole wheat flour (I used white whole wheat.)
- 3/4 c. brown rice flour
- 1 c. mini chocolate chips
Preheat the oven to 350. Combine the butter and the sugars in a mixing bowl. Cream well.
Then cream in the egg.
Beat in the peanut butter.
Then the baking soda and flours.
Then stir in the chips.
Drop teaspoons onto greased cookie sheets and give them the little criss-cross with a fork.
Bake the cookies for about 10 minutes, until the edges barely begin to brown.
If you want to keep these soft just add a slice of bread to the cookie jar.
“I’m ready for my glass of milk Mr. DeMille!”