{"id":49,"date":"2019-11-19T13:30:00","date_gmt":"2019-11-19T19:30:00","guid":{"rendered":"http:\/\/dev-wp.outsidevoice.com\/?p=49"},"modified":"2019-11-19T14:33:05","modified_gmt":"2019-11-19T20:33:05","slug":"peanut-butter-cookies","status":"publish","type":"post","link":"http:\/\/outsidevoice.com\/?p=49","title":{"rendered":"TMc’s Nut Butter Cookies"},"content":{"rendered":"

This was originally my infamous peanut-butter cookie recipe. However, I developed a late-life peanut allergy, so I experimented and adapted. This is good with any creamy nut butter you prefer, but if I can’t have peanuts anymore, I find I prefer using cashew or almond butter for a plain nut-butter cookie. Please note: contrary to the claims of certain fans of this cookie recipe, they do not, in fact, contain crack.<\/em><\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

TMc's Nut Butter Cookies<\/h2>\n
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Makes about 5 dozen cookies - works well with any creamy nut butter you prefer. <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div>\n\n\n
Author: <\/span>TMc<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 16<\/span> TBSP<\/span> Unsalted butter<\/span> (2 sticks a\/k\/a 1 cup - softened)<\/span><\/li>
  • 2-1\/2<\/span> cups<\/span> Light brown sugar<\/span><\/li>
  • 1<\/span> cup<\/span> Creamy nut butter<\/span><\/li>
  • 2<\/span> Large eggs<\/span><\/li>
  • 1-1\/2<\/span> tsp<\/span> Vanilla extract<\/span><\/li>
  • 2-1\/2<\/span> cups<\/span> All-purpose flour<\/span><\/li>
  • 1<\/span> tsp<\/span> Kosher salt<\/span><\/li>
  • 1-1\/2<\/span> tsp<\/span> Baking soda<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat oven to 350 degrees<\/div><\/li>
    • Stir flour, salt and baking soda together in a small bowl with a fork<\/div><\/li>
    • Cream butter and sugar in a mixing bowl<\/div><\/li>
    • Add nut butter, eggs and vanilla and mix well<\/div><\/li>
    • Add dry ingredients and mix well<\/div><\/li>
    • Scoop out dough and place scoops flat side down on parchment paper on baking sheets<\/div><\/li>
    • Slightly flatten scoops of dough with the criss- cross fork move<\/div><\/li>
    • Bake for about 10 minutes at 350 degrees until cookies are light brown (add a few minutes if you are baking 2 sheets' worth at once)<\/div><\/li>
    • Cool on cooling racks for at least 20 minutes<\/div><\/li>
    • Continue to cool for a couple of hours before sealing in a container or plastic bag<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      Here are some variations that are very successful:<\/span>
      <\/div>\n
        \n
      • Nut-Butter Chocolate Chip Cookies \u2013 Add 1 cup mini-morsels (the tiny chocolate chips) at the end of mixing, bake as above.<\/li>\n
      • Nut-Butter Kiss Cookies \u2013 Don\u2019t press the cookies down, then stick a Hershey\u2019s kiss in the middle when they come out of the oven (freeze the kisses for at least a half hour while the cookies are baking so they don\u2019t melt down too much) \u2013 these need to cool completely for a couple hours before eating.<\/li>\n
      • Peanut-Butter Cup Cookies \u2013 Great for a special take on a peanut-butter treat! Roll each scoop of dough into a ball and bake in mini-muffin tins (use baking spray!) for 8-9 minutes, then put a miniature peanut butter cup in each one when they come out of the oven (freeze the pb cups for at least a half hour while the cookies are baking, same reason as above) \u2013 these also need to cool completely before eating.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        This was originally my infamous peanut-butter cookie recipe. However, I developed a late-life peanut allergy, so I experimented and adapted.…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[11],"tags":[],"class_list":["post-49","post","type-post","status-publish","format-standard","hentry","category-recipes-baked-goods"],"_links":{"self":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/49","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=49"}],"version-history":[{"count":30,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/49\/revisions"}],"predecessor-version":[{"id":329,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/49\/revisions\/329"}],"wp:attachment":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=49"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=49"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=49"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}