Best Peanut Butter Cookies (recipe!)

I can’t believe I haven’t yet shared my PB cookies recipe! I make this regularly for my husband. Although he’s diabetic and avoids carbs, these are the only carbs he eats. He enjoys two or three I don’t make them huge) with his tea in the evening.

Sometimes I sneak some ground flax in these cookies (shh, don’t tell him!).

These come out much better now that I bake them on stoneware – as you will see from the photos that follow…

I use a stand mixer, but you can mix these by hand if you don’t have one.

Lea’s Peanut Butter Cookie Recipe

1. Preheat oven to 375 degrees.

2. In stand mixer cream together 1/2 cup peanut butter (you can make your own peanut butter) and 1/2 cup butter.

3. Then add:

• 1/2 cup whole wheat flour – I grind my own flour with hard red wheat berries in my Country Living Grain Mill
• 1 cup sucanat or brown sugar
• 1 egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract (or paste)

Beat together on medium speed until combined, then beat in an additional 3/4 cup whole wheat flour.

4. Roll into 1″ balls and place on cookie sheet 2″ apart.

5. Press with a fork in a hatch pattern.

6. Bake in the oven for 12-15 minutes or until slightly golden.

See how perfect the bottoms are? You simply can’t burn cookies when you bake them on stoneware…

With flash shows them more golden as they truly were when they came out.

7. Cool on pan 2-3 minutes, than transfer to wire racks.

Yummy golden cookies – crisp on the outside, slightly chewy in the centers. The ultimate perfect cookie.

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