Okay, so I'm months behind on this blog. But now that I don't really have a full time job, I'll be posting a lot more. Well, hopefully. Planning a wedding has taken up most of my time, but now we're in the final few weeks and most of it is done! Anyways, here is a recipe for yummy peanut butter cookies. I found the recipe on this awesome website called Seven Spoons, I just tweaked it a bit. I added rolled oats for texture and decreased the amount of peanut butter just a bit. They're delicious!
1 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon sea salt
3/4 teaspoon baking soda
1/2 cup (8 tablespoons/1 stick) unsalted butter, at room temperature
1/2 cup chunky (or creamy) peanut butter
1/2 cup plus 2 tablespoons packed golden or dark brown sugar
1/4 cup plus 1 tablespoon granulated sugar
1 tablespoon honey
1 large egg
1/2 teaspoon vanilla extract
1/3 cup rolled oats
Preheat oven to 350 degrees. In the bowl of a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and peanut butter until light and fluffy. Add the sugars and honey and beat on high for three minutes, scraping down the sides of the bowl as needed.
Add the egg and vanilla, then mix on medium speed until well blended.
Add the dry ingredients to the bowl, and oats, and stir to just combine. Using a 1 1/4" ice cream scoop dish out mounds of dough onto the prepared baking sheet (alternatively, use a generous 2 tablespoons of batter for each cookie), spacing them about 2 inches apart. Place onto baking sheet and freeze the batter for 10-15 minutes to set up and chill thoroughly.
Dip a fork into warm water and use the tines to press the dough balls lightly; you only want to slightly flatten their shape and leave the imprint of the fork. Freshly dip the fork between pressing each cookie. Sprinkle with sea salt, if desired.
Bake in the preheated oven for 16 minutes, rotating the sheets once during baking. Cool on pan for two minutes, then remove to a baking rack to cool completely.