salted peanut butter cookies
So the first day of spring has come and gone, and I don’t think that Mother Nature realizes it. She’s neglected to bring us warmer weather, and instead has brought us freezing temperatures, more snow, and disgruntled people {I’m referring to myself, along with the majority of the population here}. A while back I was dreaming of spring and all of the goodness that comes with it. The fresh ingredients. The light meals. The sunshine. Instead, I’m triple-layering fleece from head to toe {really attractive, in case you’re wondering} and stuffing my pie hole with comfort food. Luckily, comfort food is delicious, and as long as there’s snow on the ground I’m happy to sit in front of a big plate of spaghetti for dinner and snack on warm-from-the-oven bread and cookies all day. I’m running a couple of races this summer; let’s just say I’m an over-achiever when it comes to carb-loading.
To keep myself, and those around me, happy during this non-spring spring, I make sure to always have a batch or two of these Salted Peanut Butter Cookies on hand. They’re thin and crispy, and packed with salty, nutty goodness – thanks to the addition of chopped peanuts and sea salt on top.
At the very least, mass consumption of these cookies will provide an extra cozy layer of, er, blubber during these chilly days.
Salted Peanut Butter Cookies
Makes 24
Ingredients:
2 tablespoons all-purpose flour
½ cup large flake oats
1 teaspoon cornstarch
¼ teaspoon baking soda
1 cup smooth peanut butter
½ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 tablespoons chopped peanuts
Flaked sea salt, for sprinkling
Instructions:
1. Preheat oven to 350 degrees Fahrenheit and line two large cookie sheets with parchment paper.
2. In a small bowl, whisk flour, oats, cornstarch, and baking soda; set aside.
3. Using an electric mixer on medium-high speed, beat peanut butter with sugar in a large bowl. Add egg and vanilla, and mix just until incorporated. With the mixer on, add the dry ingredients from the small bowl and beat until incorporated.
4. Using a small cookie scoop or a tablespoon, make gumball sized balls of dough and place them on the parchment-lined sheets at least 2 inches apart {cookies will spread quite a bit}.
5. Press the cookies down gently with the bottom of a glass or a fork, and then sprinkle with chopped peanuts and sea salt. Bake in a preheated oven, one batch at a time, for 10-12 minutes, until golden brown.
6. Let the cookies cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely before storing in an airtight container for up to one week.
