320. eggless peanut butter chocolate chip cookies
My future daughter in law loves cookies. When my son came down for a few days (ok it was a couple of weeks), I sent back a tin full of cookies for her. Normally she doesn’t have any breakfast at home but might rush off to work after having a cookie or two. I baked the first lot and my son gobbled up quite a few within minutes. The remaining cookies were stored away to be packed but he somehow found the tin. I baked another lot, double the recipe this time and he managed to find space in his small bag to take a lot more. I sent some to my best friend to taste as her husband and her are one of my main critics.
Travelling has become stressful. Both his flights, one from Mombasa and the other one from Nairobi were delayed and to top it up his luggage did not reach Dubai with him. The cookies reached a day late along with the other presents.The nutty smell in the kitchen was heavenly and the addition of chocolate makes these cookies absolutely scrumptious. I got to taste only 2! However, pretty soon I am baking these again to take all the way to Montreal for my younger son.
EGGLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES
Makes about 24
1¼ cups plain flour (all purpose flour)
½ tsp baking powder
¾ tsp soda bicarbonate (baking soda)
½ cup (100g) soft butter
½ cup peanut butter (crunchy or smooth)
¼ cup sugar
¼ cup brown sugar
¼ cup milk
½ cup chocolate chips
extra butter for greasing
- Preheat the oven to 180°C. Grease baking trays lightly with extra butter.
- Sieve flour, baking powder and baking soda together.
- Add the sugars, peanut butter and butter into a big bowl.
- Cream it till it becomes creamy,light and fluffy.
- Add the milk and mix it well.
- Add the flour and chocolate chips and form into a soft dough with your hands.
- Take walnut size dough and roll it into a ball. Press it gently between your palms.
- Place it on the greased tray.
- Repeat steps 7 and 8 with the remaining dough. Make sure you leave about an inch space between the pressed balls.
- Bake for 13 to 15 minutes or till the cookies are light brown in colour.
- Remove the tray from the oven and let the cookies rest on it for 2 to 3 minutes.
- Remove the cookies from the tray and let them cool on a wire rack.
- Store in an airtight container if any are left.
- If the dough is too soft to roll, put it in the fridge for 20 to 30 minutes.
- Add chopped peanuts instead of chocolate chips.
- I like using milk chocolate as it melts easily and gives a nice gooey taste when you bit into it.
- My cookies turned out a bit darker as I could not find any light brown sugar in the shops. I had to use dark brown sugar.
- Press the balls with a fork if you like.
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