Peanut butter.?!
Answers: Today I bought some natural peanut butter cuz it was on sale cheap. You know the kind with oil floating on top. I know to use it on toast or bread you just stir the oil back in but I was thinking of making peanut butter cookies. My question is will the oil in the cookie leach out of them like it separates in the peanut butter. In all my years or baking peanut butter cookies I've never used this kind. I feel like an idiot even asking this question but I would appreciate answers. Thanks everyone.
When I was growing up,my mother used to make peanut butter cookies with natural peanut butter,and her cookies always came out tasting really good. I don't think you will have a problem using natural peanut butter in baking,it just may taste better than any other kind of peanut butter that you have tried in the past! Happy Holidays and Best Wishes! ;-)
It shouldn't.
it'll be fine to make cookies with it, just stir it up first so its to its normal consistency and use like you would processed peanut butter. Your cookies may be a little more flavorful than w/ other PB's, you might like it better!
just stir the peanut butter before you use it
Nope, it won't. Think about it - when you add oil to a cookie recipe that calls for oil, it doesn't leach out, does it? I've used that kind of peanut butter in baking before and it works just fine. Just stir it throughly before you add it to your dough, and you're safe!
just mix it up real good
I've had both, and the ones with natural peanut butter are even *better*
Organic (or mostly organic) Peanut Butter Cookies.
INGREDIENTS**
1/2 cup unsalted butter, softened
1/2 cup organic or natural peanut butter
1/2 cup organic dark brown sugar
1/2 cup organic cane sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
1 free range or organic egg
1 1/2 cups unbleached all-purpose flour
Beat butter and peanut butter together with an electric mixer, about 30 seconds.
Add the sugars, baking soda and powder, and beat until combined.
Add the vanilla and the egg and beat until combined.
Stir in the flour incrementally on slowest speed until incorporated. The dough will become thick and difficult to work with.
I suggest you chill it for an hour or so until it's easier to work with.
Heat oven to 350 degrees F.
Roll dough into 1-inch balls and place them a few inches apart on ungreased cookie sheets lined with parchment paper.
Butter the tines of a large fork and use it to press the cookies flat. Make a design of perpendicular lines with the fork. Re-butter the fork as necessary.
Bake for 10 minutes or until just starting to brown around the edges. Let cookies rest for 2 minutes, move onto cooling racks to cool.
Cookies can be stored for up to 10 days at room temperature in an airtight sealed container.
** Note -- all of these ingredients can be found organic.
Honey Peanut Butter Cookies
1 C natural peanut butter (crunchy is best)
1 C honey
1 egg, beaten
1 1/2 t vanilla
1/2 t salt
1/2 t baking soda
2 C whole wheat flour, preferably pastry flour (use King Arthur whole white with good results)
Cream p.b. and honey. Stir in egg and vanilla. Sift together salt, soda, and flour and stir into p.b. mixture. Drop by teaspoonfuls onto oiled cookie sheets. Mash each cookie slightly with the back of a fork, wetting the fork frequently to prevent sticking. Bake for 10-12 minutes, unitl they just begin to turn golden brown on the rims. Keep a close eye on them! Cookies made from honey pass quickly from golden brown to black. Makes 3 or 4 dozen.
May substitute almond butter and can make refrigerator cookies with this dough.
hope these help. enjoy.
It shouldn't.
The other ingredients in the cookies should keep the oil from separating from the peanutbutter. I think the heat of baking them helps somewhat, as well.