About a month ago my brother called me wanting the recipe to my peanut butter cookies. When I told him my recipe and method, he immediately got perplexed. Now I will admit that my peanut butter recipe is unconventional, when you compare it to most traditional peanut butter recipes. But if you have been keeping up with my blogs then you know that I welcome the unconventional. I like this recipe, because I got tired of PB cookies that were hard as rocks and equally tasteless. I realize that there are many of you out there now, that love crisp PB cookies. But I like my cookies soft, tender, and slightly gooey and so this recipe is for those like me. My recipe uses canola oil instead of butter and pastry flour instead of all purpose. Why oil? Well any baker knows, that PB has the tendency to make things dry and oil is excellent at providing moister and tenderness, which is what I want. Worried about a butter flavor? Please! The peanut butter's overwhelming aromatic profile overwhelms the butter flavor, so you really don't need butter. Besides canola oil is much healthier with its mono and poly unsaturated fats. Why pastry flour? Pastry flour has the perfect protein content some where between 8-9.5% making these cookies incredibly tender. I hope you enjoy them just as much as I do.
1 1/4 cup pastry flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup of peanut butter
1/3 cup canola (or neural oil)
1/4 cup brown sugar, packed
1/2 cup sugar
4 tsp reduce fat sour cream or buttermilk
1 1/4 tsp vanilla extract
1 large or extra large egg
1/2 c chopped peanuts (optional)
In a medium size bowl combine first 4 ingredients and whisk until combine and then set aside
In a large mixing bowl, combine PB, oil, sugars, vanilla, and sour cream. Using a standing mixer or KA on high blend until well combine. Next add egg and beat well until all ingredients come together and are emulsified (about 5 minutes). Next with a spatula or spoon fold in dry ingredients and peanuts until well combined. Transfer the cookie dough to a container and refrigerate for at least 2 hours or over night. It will last about 6 months in the freezer.
Preheat the oven to 350. Line a cookie sheet with parchment paper and with a cookie scoop (I use 1 1/4 ounce) place on cookie sheet, evenly spaced. Press down on the top of the cookies slightly and bake for 13 minutes, turning half way through the baking process. Transfer sheet to a cooling rack and cool for 5 minutes, then remove cookies from the sheet and allow to cool completely. Enjoy!