(wholewheat) classic peanut butter & chocolate chip cookie

20130502-IMG_3988madeyedlinblog.com

 

Always chewy, never crunchy. Made with chunky peanut butter, spotted with chocolate chips. Baked to perfection. What could be better?

Maybe I should have called these “crappy day cookies” or “worst day ever cookies”. This is that recipe that you can turn to when your day, well, didn’t go as planned.Throw yourself a proper pity party, make these cookies, and be happy. That’s what’s up with these cookies.

Oh. Also, I made a notes page on my menu bar. It explains some of the ingredient I commonly use, like coconut oil, and pastry flour. Hopefully that’s helpful!

Recipe adapted from King Arthur Flour

 

1/3 cup coconut oil

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

3/4 cup crunchy peanut butter

1 1/2 cups wholewheat pastry flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

scant 1 cup chocolate chips

Heat oven to 350.

Cream the cocoanut oil, sugars, and vanilla together. Beat in the egg, and peanut butter. Add the flour, baking soda, and salt. Mix to combine. Add the chocolate chips, mix just to combine.

Drop by tablespoon full on a greased cookie sheet. Bake for 10 minutes.

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2 thoughts on “(wholewheat) classic peanut butter & chocolate chip cookie

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