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Raybob’s Peanut Butter Chocolate Chip Cookies

Raybobs pnut butter cookies
Courses
Difficulty Beginner
Time
Prep Time: 15 min Cook Time: 35 min Total Time: 50 mins
Servings 30
Best Season Suitable throughout the year
Description

This recipe, adapted from The Farm Vegetarian Cookbook has become a staple in my house. Who needs store-bought cookies when you can bake yourself a quick batch every couple weeks, and get the added benefit of a house filled with the aroma of fresh home-baked goods. 

I eat these as a treat or for a little boost of protein and energy when I need a healthy snack to power me through until my next meal. 

Ingredients
    Wet ingredients
  • 1 cup Organic Peanut Butter (I prefer crunchy)
  • 3/4 cups Local Organic Honey
  • 1 stick Organic Butter
  • 1/2 teaspoon Organic Vanilla
  • Dry Ingredients
  • 2 cups Organic Whole Wheat Flour
  • 1/2 teaspoon Salt
  • 2 tablespoons Baking Powder
  • Chocolate Chips to taste
Instructions
  1. The Wet Goods

    Melt your butter over low heat on the stove. 

    Mix your peanut butter, honey, vanilla and warm butter together in a bowl. 

  2. The Dry Goods

    Measure your whole wheat flour, baking soda and salt into a measuring cup. Pour into a sifter and sift over the wet ingredients, and stir all together using a fork until you can't see anymore flour in the bowl.

  3. Mix it All up, and shake it all about...

    Add chocolate chips to the rest of the mixture, to your desired taste. I prefer organic, dark chocolate myself. Mix all ingredients together until the chocolate is well distributed. 

  4. Use a little of the leftover melted butter to oil a baking sheet. 

    Use a teaspoon to grab a ball of dough and roll it into shape, then place on the cookie sheet. Place each cookie about an inch away from each other. 

    When you've placed all the balls for one sheet, take a fork dipped in water and gently flatten each ball down to a cookie. 

  5. Preheat your oven to 375° with the baking rack in the middle slot.

    Place the cookie sheet  on the rack and bake for 12-14 minutes; rotate them once part way through, to evenly bake the batch.

    When done, nicely browned, move the cookies to a single layer on a plate to cool before storing. I store my cookies in a tin and they'll stay fresh for at least 2 weeks; actually never had a cookie go bad yet.

  6. Enjoy!

Note

I prefer to use local and organic ingredients whenever possible. If you're lucky enough to have local honey producers in your area, you get more than just a sweet taste, you get the unique flavor of flowers that grow in your region. We're also lucky enough to have organic whole wheat and other flours available, that are grown and milled right here our Willamette Valley. 

Support your local food growers and processors whenever you can. Your community thanks you. 

Keywords: vegetarian, peanut butter, chocolate chips, honey

“Tenderness and Kindness are not signs of weakness and despair, but manifestations of strength and resolution.” -Kahlil Gibran

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