This is an old recipe called Small Batch Outrageous Peanut Butter Cookies. They're large and fat, as you can see by these terrible old pictures. I keep them because they're a reminder of how the standards for food photography are much higher.
Despite the bad photos, this recipe is good for a quick peanut butter cookie fix. I love how thick they are and that they're perfect for stuffing with chocolate and candy. The trick is to keep them from being dry, which can happen with peanut butter cookies. The texture of these cookies should be almost creamy or something like this.
Outrageous Egg Measurement
The 2 teaspoons of egg is an annoying measure, but if you keep bits of egg around for egg washes or other baking projects, it's not a big deal. Throwing in one egg yolk isn't a great option because an egg yolk weighs about 15 to 18 grams and 2 teaspoons of egg is only 8 grams. However, you can use 2 teaspoons of yolk or about 10 grams. If that's still nonsensical to you, try 2 teaspoons of mayonnaise. Mayonnaise works very well, though the cookies will spread a tiny bit more.
Baking Temperature
Another thing I've changed with this recipe is the baking temperature. The old temperature was 325F. The new baking temperature for Outrageous Peanut Butter Cookies is 350. I tried 375 and personally liked it because the cookies got very brown on the outside, but a lot of people don't like cookies as brown as I do (apparently) so 350 is the new temp. Baking at a higher heat usually gives you a thicker cookie. Along with helping the cookies stay thick, the high heat bakes the outside quicker so the insides don't dry out.
Outrageous Peanut Butter Cookies
¼ cup all purpose flour (35 grams)
⅛ teaspoon baking soda
⅛ teaspoon salt
¼ cup dark brown sugar, packed (50 grams) or light with a tiny drop blackstrap
2 tablespoons butter, room temperature (28 grams)
2 teaspoons egg (I used mostly egg yolk)
¼ teaspoon vanilla
⅓ cup extra crunchy peanut butter (creamy is fine too) (85 grams Peter Pan)
1 ½ tablespoons rolled oats (Old fashioned)
Chocolate Chunks and candy (I never measure)
Preheat oven to 350 degrees F or 375 F if you like your peanut butter cookies very brown.
Stir together flour, soda and salt. Set aside. In a mixing bowl, beat brown sugar, butter and egg with electric mixer. Beat in vanilla and peanut butter. Stir in flour mixture, oats and candy. Form into 4 equal mounds using a large cookie scoop. Pack it tightly.
Bake for 13-15 minutes. Cookie will be very delicate at first, so let cool.
Recipe
Outrageous Peanut Butter Cookies
Ingredients
- ¼ cup all purpose flour (35 grams)
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup dark brown sugar, packed or light plus a drop of blackstrap (50 grams)
- 2 tablespoons butter, room temperature (28 grams)
- 2 teaspoons egg or egg yolk OR mayonnaise
- ¼ teaspoon vanilla
- ⅓ cup peanut butter, such as Peter Pan or one that's sweetened (85 grams)
- 1 ½ tablespoons oats Old fashioned
- Chocolate Chunk, candy, extra peanuts, whatever you like
Instructions
- Preheat oven to 350 or 375 F for browner cookies.
- Stir together flour, soda and salt. Set aside.
- In a mixing bowl, beat brown sugar, butter and egg with electric mixer. Beat in vanilla and peanut butter. Stir in flour mixture, oats and candy.
- Using a large cookie scoop, scoop and form into 4 equal size mounds or balls. You can bake immediately or chill for even rounder cookies.
- Bake for 13-15 minutes or until cookies. Let cool on the baking sheet for about 5 minutes and carefully transfer to a rack to cool completely.
Sweetnicks says
Hope you're feeling better!
Jeff says
M&M's = Staple Ingredient - goes with anything. They are really good in Oatmeal 🙂
Ms. Chevious says
Hmm...I don't see M&Ms in the ingredient list. You are so very clever about finding ways to get candy into things...except the bright blue color there gives you away. 😉