5
Submitted by justcallmetoni
"Delicious peanut butter cookie with a silky nutty flavor and shortbread like texture. This dough is somewhat unusual in that it relies on both butter and oil in order to create a delightful consistency. You can easily make this cookies a bit larger, up to 1 1/4-inch, without changing the expected baking time."
photo by justcallmetoni 
- Ready In:
- 22mins
- Ingredients:
- 13
- Yields:
-
5 dozen
- Serves:
- 60
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ingredients
- 2 cups all-purpose flour
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup powdered sugar
- 7 tablespoons packed light brown sugar (1/2 cup minus 1 tablespoon)
- 1⁄2 cup chunky peanut butter
- 1⁄2 cup canola oil
- 6 tablespoons unsweetened butter, softened
- 1 large egg
- 1 1⁄2 teaspoons vanilla
- 1⁄4 cup peanuts, chopped (optional)
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directions
- Preheat the oven to 350°.
- Prepare baking sheets with parchment paper or with a light coating of cooking spray.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl, cream together the powdered sugar, brown sugar, oil, butter and peanut butter together for 2 to 3 minutes until light and fluffy. Add in the egg and vanilla and beat another 1 or less until combined.
- Beat or stir in the dry ingredients until fully incorporated.
- Using rounded tablespoons, shape dough into balls about 1-inch in diameter. Place balls on baking sheet and flatten using the bottom of a glass or use a fork tines to create a criss-cross pattern. If desired, sprinkle a bit of chopped peanuts on top. Since they do not spread much, you can fit 16 on a standard sized sheet.
- Bake in the top third of a pre-heated oven for 5 minutes. Rotate the baking sheet and bake an additional 5-7 minutes, until the cookies have lightly browned on top. Remove from oven and allow to cool for 2 or 3 minutes. Place on cooling rack until fully cooled.
- These can be stored in an airtight container for up to a week.
- You can also freeze the raw dough and defrost in the fridge later.
Questions & Replies
-
What is the extra tablespoon of flour for? And by "unsweetened butter", do you mean "unsalted butter"? Thanks, this recipe looks like it's exactly what I'm looking for, pending the answers to these questions.
pat.farmer
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Reviews
-
Nice cookies, although not to my personal taste...I guess I just prefer traditional peanut butter cookies...However, they sold quickly at a pre-Thanksgiving bake sale...Thank you for sharing this recipe!
CookinwithGas
-
Yummy cookies ~ I love their excellent texture which reminds me very much of Keebler's Sandies! I chilled the soft fluffy dough for a few minutes which made it easier to work with. My yield was three dozen (36) cookies which were baked just ten minutes per batch. Thanks Toni for sharing this keeper recipe!
Debs Recipes
-
These cookies were wonderful, but I only got 27 cookies - I must have made them too big. That's okay - they were still delicious! I used walnut oil, and super chunky peanut butter. OOPS, I just re-read the recipe, and I didn't add butter!?!?! They still worked tho.
KelBel
-
Mmmm...I was careful not to overcook. They disappeared so fast that I couldn't get a picture. I made mine just a little larger, and got 47 cookies from the batch....yum, yum.
MsBindy
-
WOW, these are great cookies! Mine baked out slightly crispy, you have to watch these closely they bake very fast! I added in tiny chocolate chips in place of chopped peanuts and used extra chunky peanut butter, I love these cookies, into my favorite file it goes! thanks for sharing this great recipe Toni!...Kitten:)
Kittencalrecipezazz
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Tweaks
-
WOW, these are great cookies! Mine baked out slightly crispy, you have to watch these closely they bake very fast! I added in tiny chocolate chips in place of chopped peanuts and used extra chunky peanut butter, I love these cookies, into my favorite file it goes! thanks for sharing this great recipe Toni!...Kitten:)
Kittencalrecipezazz
RECIPE SUBMITTED BY
justcallmetoni
212
- 113 Followers
- 445 Recipes
- 140 Tweaks
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p><li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li><p> </p><li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li><p> </p><li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li><p> </p><li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li><p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/cookbookswap.jpg alt=/ /></p>
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