Monday, January 19, 2009

Peanut Butter Chocolate Chip Cookies (GF)

A friend of my mother is allergic to gluten so she never gets to have the cookies and cakes that other people bring into the office. I felt bad that she got left out so I made her some cookies that she could have all to herself! The title is probably the longest cookie recipie title I've ever heard for such little cookies, but the taste makes up for it.

This recipie comes from

1 cup peanut butter
½ cup light brown sugar, firmly packed
1 extra large egg
1¼ tsp baking soda
¾ cup semisweet chocolate chips (though I would recommend ½ cup or less. With too many chips the dough was a little hard to work with).

Preheat oven to 350 degrees Fahrenheit, and line baking sheets with parchment paper or aluminum foil. If using aluminum, lightly coat it with butter or vegetable shortening. (I used parchment paper in the picture but the grease runoff made my oven smoke. Switching to foil, they turned out a little melty but less smoke!)

Beat peanut butter and light brown sugar on medium speed for 1 minute or until well blended. Combine egg and sprinkle baking soda on top. Beat again on medium speed for another minute until all ingredients are well combined. Fold in semisweet chocolate chips.

Roll dough into approximately 1-inch balls or drop it by teaspoonfuls onto prepared baking sheets, spacing about 1½ inches apart. Form the trademark crisscross with the tines of a fork. Press slightly if you prefer thicker cookies. Bake one sheet at a time and refrigerate the other.

Remove cookies when edges are lightly browned, about 10 to 12 minutes. They will be soft to touch. Carefully transfer cookies to wire racks to cool completely before serving.

The recipie says it makes 30 but I got about 36 cookies out of it when all was done and said.

Overall, five stars!

No comments:

Post a Comment