Boo hoo….I think I just threw my New Years Resolution out the window!!!!! My stomach is going to laugh at me again. You and your resolutions as it says.
Big surprise….Baking again. It has been a couple of weeks in which I did not bake and write on this blog and as a result I am craving some baked goods again. Don’t know why but recently I have been craving cookies again especially after work. I have been going to some local bakeries for some cookies to satisfy my cravings. While standing and pondering over the bakery counter and admiring the goodies, salivating no doubt, the peanut butter cookie stood out at me. Really…. I am Pavlov’s puppy. Better yet I must be related to Homer Simpson except I grow weak at the knees for cookies instead of doughnuts.
MMMMM…peanut butter goodness. Crunchy on the outside and creamy on the inside. I would have gone back for more but that was when I recalled the Bouchon Book had a recipe for the Peanut Butter Sandwich Cookie called the Better Nutters. Made it I did.
Prior to making the cookie, I studied the recipe first. Unlike most peanut butter cookies, Thomas Keller uses oats in his cookies. He also uses vanila paste in the dough as well. I think he is trying to achieve crunchiness.
To make the cookie, fist measure the dry ingredients such as flour, baking power and soda and combine them into a bowl. Oatmeal and peanuts were next measured. Once the dry ingredients were measured, combine the peanut butter and butter and beat until creamy and light. Add the brown sugar once the peanut butter mixture is fluffy. Next add the egg and vanilla paste to the peanut butter mixture. Mix until every ingredient is well blended. Add the dry ingredients next. Alternate with flour, oatmeal and peanuts into the mixture. The dough will be soft once all the ingredients are added. To harden the dough, Keller mentioned to place the dough into the fridge for about an hour to harden. Once the dough is hardened, bring out the dough and roll out. Use a circular cookie cutter and cut out the cookies. Bake them at 325F for 12-15 minutes.
In this version, I used a simplified peanut butter butter cream. Creaming together peanut butter, icing sugar and butter, I piped the icing onto the cookies and assembled them.
peanut halves 30 grams
all purpose flour 198 grams
Baking Soda 9.1 grams-1 3/4 teasp. + 1/8 teasp.
Baking Powder 3.8 grams
Unsalted Butter 210 grams
Creamy Peanut Butter 86 grams
Light Brown Sugar 106 grams
Eggs 54 grams- 1 large egg
Vanilla Paste 8.5 grams ( I used vanilla extract)
Oatmeal 106 grams
Result: This recipe is a keeper as it really as crunchy on the outside and creamy on the inside. As an alternative and spice things up next time, I will add jam to the cookies.