27 Mar 2014

Chewy peanut butter and chocolate cookies : homemade Ben's cookies

This is it. 
I'm all packed up and ready to move in with The Man at the end of the week.
I'm excited, obviously. 
I'm looking forward to it, obviously. 
I'll see him everyday, and his home and my home will become our home and we'll live happily forever after (she writes with little hearts and sparkles in her eyes).
...But slowly, the word "compromise" has appeared in the corner of my mind, and its slowly sinks in, the stress is not doing much for my blood pressure.
So, from now on, I won't be able to sleep like in the middle of the bed ever again, is that right?
And I'll have to share the power over the remote control, my kitchen, the way the bed is tucked in or the dish washer filled in, what we're having for dinner? ...

Hello, my name is Pauline, I'm 31, I'm a bit of a control freak and I'm about to test life a couple's life for the first time.
Thank god, I'm dating the most laid back man in the whole of United Kingdom. We're both going to need it for the transition period!

Best ever 
Peanut Butter and Chocolate Cookies, 
like homemade Ben's cookies

I am crazy about everything tasting of peanut butter, and Ben's peanut butter cookies in particular. After several attempts, I came up with this recipe which makes peanut butter cookies, which are firm on the outside and chewy in the middle, and overall absolutely divine.
I added toasted mixed nuts as well as chocolate chunks, but to be honest I think these cookies would be just as delicious without chocolate.

makes approx 15 large cookies
225g packed brown sugar
120g granulated sugar
250g unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 eggs
300g flour
1 teaspoon salt
1 teaspoon baking powder
270g old-fashioned rolled oats
150g chopped mixed nuts (peanuts, brazil nuts, pecan nuts, almonds), toasted
150g chocolate chunks (I mixed dark and white chocolate) - optional
2 heaped tbsp smooth peanut butter 

1/ Pre heat oven to 190c
2/ Cream the sugars and butter, and then add the vanilla extract and the peanut butter
3/ Beat in the eggs, one at a time
4/ Sieve the flour, salt and baking powder and gently add to the mix. Do not over mix
5/ Stir in the oats, nuts and chocolate chunks, if using any
6/ Line a baking tray with baking parchment
7/ Divide mix into balls between 40 and 80g depending on size preference (I made 80g cookies) and space out on a prepared tray leaving 2 cm between each one, pressing down slightly
8/ Bake for about 15 mins until golden around the edge. Leave to cool for 10 mins before transferring to cooling wire and leave to cool completely before storing in a cookie jar.

My Tips: 
Why weighing each cookie individually before baking? to ensure they all are the same size and will therefor cook at the same speed. This will ensure consistent cookies!
Why waiting for the cookies to cool completely before storing them in a jar? Because otherwise they will release steam in the jar and become soft.

Different sizes for different cookies: the bigger the cookies, the more soft in the middle. Small cookies might be crunchy all way through. 

Fun fact: did you know that the peanut is a legume / a bean and not a nut?

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