Like many of you, I’ve been baking peanut butter cookies for years. But to tell the truth, I always thought the taste was a bit one dimensional. The peanut flavor was great, but the cookies needed some secondary flavor as a counterpoint. So, in this recipe I’ve turned to ginger for a bit of flavor punch, as I often do in dishes both sweet and savory. I think it works well, and the 120 cookies I baked for our Monday night dinner last night in Palo Alto sure disappeared quickly! Recipe after the jump…
Photo: Bob G., one of our long-time, dedicated volunteers in Palo Alto, tries out a new career: cookie model. I think it suits him! He’s showing what 120 cookies look like, but you’ll find a home-size recipe for two dozen, after the jump.
GINGERY PEANUT BUTTER COOKIES
I love the slightly smokey, old-timey flavor of molasses in these cookies, but you could substitute barley malt or rice syrup for the molasses, or simply add a little bit more maple syrup, if you like. Also, watch carefully so as not to over bake these cookies–they are intended to be moist and chewy, rather than crunchy.
Preheat oven to 350˚ / Yields 2 dozen cookies
3 cups whole wheat pastry flour
1 1/2 cups chopped, unsalted roasted peanuts
2 teaspoons powdered ginger
1/2 teaspoon baking powder
little pinch of salt
1 1/2-inch knob of fresh ginger, peeled and coarsely chopped
1/2 cup molasses (not blackstrap)
3/4 cup maple syrup
1/4 cup light vegetable oil
1/2 cup water
1 1 /2 cups peanut butter
1. Measure and whisk together the dry ingredients in a large mixing bowl.
2. Combine the wet ingredients, except the peanut butter, in a blender. Blend until everything is smooth and emulsified.
3. Pour the wet ingredients into a medium mixing bowl. Whisk in the peanut butter until fully combined.
4. Pour the wet ingredients into the bowl with the dry ingredients and stir until evenly combined. Let this dough rest 10-15 minutes to allow it to firm up (it will be easier to handle if you do this).
5. Line cookie sheet pans with parchment paper.
6. After the dough has rested, form it into 1 1/2″ balls and space evenly on cookie sheet pans.
7. Flatten these balls with the tines of a fork until you have 3-inch round cookies.
8. Bake in a 350˚oven 15-18 minutes or until the bottoms of the cookies are a very light golden brown.
9. Remove from oven, let cookies rest in the pans at least 5 minutes before attempting to move them to cool on wire racks.
10. Once completely cooled, these cookies should store well for 2-3 weeks.