Wednesday, September 3, 2014

Pantry Cookies

Edison had the lightbulb, Tesla the alternating current.
Today, as far as societal contributions go, I have cookies.
No, it's not necessarily in the same realm as the other two- I can freely admit it.
Then again, those two things are dangerously inedible.

But as far as inventions go, this is one I've been working on and tweaking. The thing about wanting to get it right is that sometimes you have to try and try again. With cookies, it's both a good and a bad thing (though bad is relative and the degree is debatable...).

It's definitely good to be able to share something like this when you're making multiple batches. That way, you can get input from multiple people while sharing the wealth, so to say.
And, of course, there IS a point when you just can't deal with more cookies.

I figured these are things generally found in an American pantry (thus the name).
Well, they're found in MY pantry, and I'm betting 9 times out of 10 I could make them without having to make a grocery run.

I've been using natural peanut butter as of late- just ground peanuts and nothing else. Not completely creamy, but not totally crunchy either, it's somewhere in the middle. I don't know how the recipe would behave with another type of peanut butter- namely the more commercial creamy peanut butters one might normally choose for cookies.

The cookie dough is slightly crumbly, but malleable. As such, they should be rolled into balls, or packed tightly before baking. They may take a tad more work when portioning them out, but the good news is that the resulting texture is crunchy on the outside and chewy on the inside.

There is potential for multiple adaptations. Add some nuts, try dried cranberries, take out the raisins, add a little more chocolate.

Pantry Cookies
Makes about 40, generous tablespoon-sized cookies

1 1/2 c (375 g) natural peanut (... sunflower or almond) butter

3/4 c (160 g) packed brown sugar
1/2 c (120 g) granulated sugar
1 t (5 g) salt
1 1/2 t (7 ml) vanilla extract
1/2 t (4 g) baking soda
2 large eggs
3/4 c (90 g) rolled oats (GF if that's what you're looking for)
1/2 c (45 g) shredded coconut
2/3 c (100 g) chocolate chips (or chopped chocolate)
2/3 c (80 g) raisins

Preheat the oven to 350 F/ 175 C.

In stand mixer fitted with the paddle attachment, cream the peanut butter, sugars, salt, vanilla and baking soda until well combined. 
Add the eggs one at a time and mix well between additions then scrape down the sides of the bowl. 
Add the oats and coconut and mix well.
Pour in the chocolate chips and raisins, and mix just until evenly dispersed. 

Using a small cookie/ice cream scoop or a spoon, scoop generous tablespoon-sized (walnut) portions of cookie dough onto a parchment paper lined cookie sheet. Make sure the cookie dough is well-packed to insure that the cookies stay in one piece. Alternatively, roll walnut-sized balls of dough and place on the cookie sheet. Flatten the mounds of dough slightly with your fingers. 

Bake the cookies 10-12 minutes (they will continue to cook and set as they cool).

Let the cookies cool on the pan about 10 minutes before removing to a rack to cool completely.
Store in an airtight container.

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