I have many fond memories of peanut butter cookies. When I was young, a neighbor introduced me to Nutter Butter Peanut Butter Sandwich Cookies. I don’t know if you remember them, or if they still make them. Even if they’ve faded from our collective retail opportunities, I will always remember them because when he asked his mother for one, it was always by full name, the whole shebang, from “Nutter” to “Cookie” with a “please” tacked on at the end. He was a polite and specific kid. These were peanut butter cookies for my young friend.
While I enjoyed those cookies (any food acquired from someone else’s Mom ranked high for me as it does with most little people), I admit that I greatly preferred my mother’s homemade peanut butter cookies. I’ve no idea what recipe she used or if she had any special tricks, but with four kids I’m guessing she used one from a well used copy of Betty Crocker or something and simply followed the instructions and finished them with the required fork cross on the top to press them a little flatter. That is a peanut butter cookie to me.
I later I had a friend who’s Mom was on the verge of opening a cake business. She was doing a lot of practicing and a lot of baking all around, and she introduced me to another popular peanut butter cookie. The chocolate drop. These are the round jobbies with a chocolate kiss in the middle pressed down to flatten the dough a bit and add that chocolate peanut butter magic. I can still be convinced that anything with chocolate is worth a try, so I happily helped taste test lots of these, which were peanut butter cookies for my friend.
In considering what sort of treat to make for lunches recently, I remembered a happy Halloween discovery. Ms. Picky Pants now likes Reese’s Peanut Butter Cups, at least she does right now. 😉 While I’m not particularly enthusiastic about these particular candies as they seem to have acquired a waxy/filminess that I don’t remember noticing in my own Trick or Treating days, I was happy to hear of her appreciation for the peanut butter/chocolate combo as this opens up many doors in the lunchbox treat department. And so I embarked on devising a peanut butter cookie for my little people. As usual, it became something of a exercise in revision mashed up with memory and a lot of tasting. I’ve discovered that omitting raw eggs from cookie dough has the slightly negative side effect of removing the only real barrier to eating the dough raw until you feel sick… but I digress. Without further wandering into my own raw cookie dough mishaps, I give you..
Peanut Butter Oatmeal Chocolate Drops – inspired by Isa Chandra Moskowitz’ “Big Gigantoid Crunchy Peanut Butter Oatmeal Cookies” in Vegan with a Vengeance. – makes approx 3 dozen cookies
- 2 c white wheat flour
- 2 c rolled oats
- 2 t baking powder
- 1/2 c coconut oil
- 1 c peanut butter
- 1 c solid sweet (I used turbinado, you could mix white and brown)
- 2 T maple syrup
- 1/2 coconut milk (or whatever you like)
- 2 t vanilla
- approx. 36 large sized dark chocolate chips
Preheat oven to 350. Lightly oil baking sheets, or cheat and use parchment like I did.
This is pretty standard cookie procedure stuff. Mix the dry ingredients (not including the sugar). Mix the wet ingredients and the sugar in a large bowl. Add the dry to the wet and stir to combine. The dough will be on the stiff side. Make balls with about 2 T of dough. Place on baking sheet. Flatten with a fork by pressing in one direction and then the opposite. Think about someone who made you cookies when you were little. Add a dark chocolate chip to the top of each, pressing it in a bit so it will stick.
Bake in oven for 9-11 minutes or until just starting to brown. Let cool on baking sheet for at least 10 minutes so they will firm up. Continue cooling the ones you don’t consume on a wire rack. Delish!