I made the above peanut butter cookies by using a recipe from my trusty Better Homes and Gardens New Cook Book (my version copyright 1989). I followed the recipe, reprinted below, except at the very end, I just heaped into the mixing bowl scoop after scoop after scoop of honey. Made the cookies even better.
1/2 cup butter
1/2 cup peanut butter
1 1/4 cup flour
1/2 cup sugar
1/2 cup brown sugar OR 1/4 cup honey — I went with the 1/2 cup brown sugar AND lots and lots of honey
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
(note: I liked that it was equal amounts of both baking soda and baking powder — I always have to triple check that I am actually doing the correct measurement of the correct “baking” ingredient when a recipe calls for both.)
1/2 tsp vanilla
Regarding the honey: When I thought I had put too much in, I added in a lot more. Why the hell not, I thought. That’s the way I like to cook, you know, just get to that point where I say, “Why the hell not,” and in it goes to the bowl, or frying pan, or whatever. And come on, you can’t go wrong with too much honey.
Anyone out there got a good recommendation for a cookbook that focuses on cookies only? How about cooking with honey?
{ 2 comments }
Yeay for adding in honey! I did the same with the whole wheat fig preserves muffins I made last night … and it turned out really well, I must say. Magic.
Those cookies look good. I’ll have to try them sometime. Any baking that happens with peanut butter is good in my book.
Those cookies were awesome, Jeff.