After a long weekend of family and baby time, I decided to bake some cookies for work. The weather team helped me out by taking care of a few weekend priorities while I was gone. I decided cookies may be a nice gesture to thank them. Since Schnack has Celiac disease, I decided to undertake a gluten-free cookie recipe.
- 2 cups creamy peanut butter (not the all-natural variety)
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons baking soda
- 2 teaspoons pure vanilla extract (I used imitation)
- 1/2 teaspoon kosher salt (I used regular salt and only a pinch)
- Heat oven to 350° F.
- Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
- Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie. (Do NOT flour the fork. The cookies are suppose to be gluten-free!)
- Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
All the cookies. A few didn’t make it to work…. Criss-cross pattern
Conclusion: Anything that says gluten-free tends to scare the average cookie taster. However, these were delicious. I could tell the difference between the flour and these gluten-free ones, but they were still chewy and yummy. A salty, sweet taste all in one. I followed the recipe directions almost exactly and found this recipe very easy. The news room seems to enjoy them (except Natasha) and I hope they eat them all in one day so I’m not tempted at home by their peanut butter goodness…
Posted under Recipes
This post was written by email@example.com on June 14, 2012