Since George Washington Carver discovered the benefits of crop rotation, peanuts have been ubiquitous in the southern diet. Mostly boiled, and key to a slew of sandwiches, but peanut butter cookies are one of the more popular sweet comfort foods. This is another one of my staples from “The Joy of Cooking (1974)”.
I am a fan of multiple textures. I like them crispy on the outside and almost a dense cake in the middle. However, there is a strong contingent for soft and squishy. This formula holds up well with lower cook times. The peanut butter dominates.
Title: Peanut Butter Cookies
Yield: 25 ounces
Source: Joy of Cooking (1974)
- 1/2 c. Brown Sugar
- 1/2 c. Granulated Sugar
- 1/4 c. Almond Milk
- 1/4 c. Vegetable Oil
- 1 c. Peanut Butter
- 1/2 tsp. Vanilla Extract
- 1 Tbs. Egg Replacer
- 1/2 tsp. Salt
- 1/2 tsp. Soda
- 1 1/2 c. Flour
Beat together sugars, almond milk, and vegetable oil.
Beat in peanut butter and vanilla.
Sift together flour, egg replacer, salt, and baking soda.
Fold dry into wet and mix completely.
Scoop onto sheet and mash with a fork, decoratively.
Bake 11 - 14 minutes at 350 degrees, depending on size.
This is a dense, heavy dough.
I normally mix crunchy and creamy peanut butters. Pure crunchy tends to leave a lot of peanuts on the sheet.
They should be lightly browned. They will seem doughy instead of chewy when underdone.
Nutritional information reflects amount per ounce.
Total Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 3
Sodium (mg) 165
Total Carbohydrate (g) 17
Dietary Fiber (g) 1
Sugars (g) 9
Protein (g) 4
Start With Fresh Glass
Clean glass tastes better. Simple designs and durable materials make washing up a snap. Check out our products.