cinnnamon raisin peanut butter cookies

i write allot about peanut butter - my love for pb has yet to fade

classic peanut butter cookies with a little twist - cinnamon & raisins

certainly if you prefer not to stray away from the classic, regular peanut butter can be used

go on be daring, climb out on a limb, take a chance- go for the little twist

Peanut Butter and Company makes a great Cinnamon Raisin Swirl Peanut Butter

- the cheaters way to these cookies

no cinnamon raisin swirl peanut butter? that's okay - just add some cinnamon & raisins

easy peasey

batter is dropped by the heaping tablespoon - this recipe definitely makes allot of cookies

about 2 dozen large cookies

it's definitely not a peanut butter cookie without the traditional criss cross design on the top

...however i wish i held the secret to keeping the dough from sticking to the tines of the fork

- any helpful hints?

 served up with a glass of milk - peanut butter cookies are an afternoon snack everyone will love

Cinnamon Raisin Peanut Butter Cookies

makes 24 large cookies - 2 dozen

you will need:

• 2 cups flour - i used 1 cup all purpose & 1 cup whole wheat
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup earth balance (2 sticks) or other vegan butter, softened
• 1 cup sugar
• 1 cup brown sugar, packed
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1 cup cinnamon raisin swirl peanut butter or plain peanut butter
• if using plain peanut butter add:
• 2 additional teaspoons of cinnamon
• 1/2 cup raisins

assembly:

• Preheat oven to 350*
• line baking sheets with parchment paper
• in a medium bowl sift together flours, baking soda & salt
• in a large bowl (handled mixers or a stand mixer comes in handy) cream together butter, sugar, brown sugar, applesauce & vanilla
• add peanut butter and mix well
• add dry ingredients to wet and mix until just combined
• drop by heaping tablespoons, set about 1-2 inches apart - create the criss cross pattern by lightly pressing a fork on top the top of each cookie dough ball
• bake for about 15-20 minutes rotating the pans (if baking 2 batches at the same time) half way through. bake until the tops begin to crack and edges are slightly browned
• let the cookies cool on the baking sheet for 10 minutes- then transfer to a cooling rack
• store in an airtight container at room temperature - cookies will keep for about 3 days. The longer they sit the more crisp they become.


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