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Cook Time:35 minsAdditional Time:2 hrs 25 minsTotal Time:3 hrsServings:72Yield:6 dozen cookiesJump to Nutrition Facts
Cook Time:35 minsAdditional Time:2 hrs 25 minsTotal Time:3 hrsServings:72Yield:6 dozen cookies
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:2 hrs 25 mins
Additional Time:
2 hrs 25 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:72
Servings:
72
Yield:6 dozen cookies
Yield:
6 dozen cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswhite whole-wheat flour (see Tip)1 ½cupsall-purpose flour1 ¼teaspoonsbaking powder¼teaspoonbaking soda¼teaspoonsalt1cupsugar⅓cupsmooth natural peanut butter5tablespoonscanola oil4tablespoonsunsalted butter, at room temperature2large eggs2teaspoonsvanilla extract½cupchopped roasted peanuts
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswhite whole-wheat flour (see Tip)
1 ½cupsall-purpose flour
1 ¼teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
1cupsugar
⅓cupsmooth natural peanut butter
5tablespoonscanola oil
4tablespoonsunsalted butter, at room temperature
2large eggs
2teaspoonsvanilla extract
½cupchopped roasted peanuts
DirectionsWhisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.Beat sugar, peanut butter, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little chopped peanuts and gently press into the cookie to help them adhere.Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.TipsMake Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.Originally appeared: EatingWell Magazine, March/April 2012
Directions
Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.Beat sugar, peanut butter, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little chopped peanuts and gently press into the cookie to help them adhere.Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.TipsMake Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
Beat sugar, peanut butter, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.
Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it’s OK if it’s not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little chopped peanuts and gently press into the cookie to help them adhere.
Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
Tips
Make Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Originally appeared: EatingWell Magazine, March/April 2012
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Nutrition Facts(per serving)59Calories3gFat7gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
