Favorite Peanut Ginger Cookies

2015-12-20 13.55.12RECIPE #150, DAY #175

ORIGINAL RECIPE: “Girl-Guy cookies,” Eat, Shrink, and Be Merry, Jan and Greta Podleski*

TIMING: 30 minutes total

DIFFICULTY: Drop cookies are pretty easy, especially once you’ve made a few batches

TOOLS: A baking sheet and other cookie making implements

COOK TYPE: Oven, baking

HEALTH: They are cookies. They are not winning any health awards. Or maybe they are: they boast whole grains, protein, and vitamin-rich molasses and cinnamon.

EXPERIENCE: I have been making these for the last several years. Honestly, I don’t know why on earth I tried them, but they immediately became a favorite. They are crunchy and soft, and have lots of depth for a cookie. They also defy definition. Are they a peanut butter cookie? Definitely not. A gingerbread? No. Something in between there, just north of a chocolate chip cookie without the chocolate.

NOTES: Don’t mess with these. Just enjoy them.

***

  1. Preheat the oven to 350F.
  2. Grease a cookie sheet. (I prefer air-bakes, and I use coconut oil.) Set aside.
  3. In a large mixing bowl, or the bowl of your stand mixer, beat together 1/3 cup peanut butter, 3 tablespoons softened unsalted butter, and 1 cup brown sugar for 1 minute. Add 1 egg, 1 tablespoon grated ginger, 1 tablespoon molasses, and 1 teaspoon vanilla and beat until smooth.
  4. Over top of the wet ingredients, sprinkle 1/2 cup all purpose flour, 1/3 cup spelt flour (or whole wheat), 1/4 cup oat bran, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/8 teaspoon allspice. Gently whisk the dry ingredients together on top of the wet mixture, then mix the dry ingredients into the wet just until combined. Set aside.
  5. In a small bowl, combine 2 teaspoons ground cinnamon with 1/4 cup granulated sugar. Set aside.
  6. Roll dough into 1 1/2-inch balls, then roll balls in the sugar mixture. Place on the cookie sheet 2 inches apart. When you have filled your cookie sheet, press each ball down with the flat side of the tines of a fork, just until a little flattened.
  7. Bake for 8 minutes. (You’ll have to experiment to get your timing perfect, but the cookie should seem under-baked.) Allow to sit for 5 minutes, then remove to a cooling rack. Try not to eat them all in 1 sitting.

***

Serve with a glass of milk. Classic.

*Recipe changed from the original.

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