Saturday, November 5, 2011

cinnnamon raisin peanut butter cookies

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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




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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

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batter is dropped by the heaping tablespoon - this recipe definitely makes allot of cookies
about 2 dozen large cookies

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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?



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


    8 comments:

    1. I've seen a few of the Peanut Butter & Co. products in stores, but had no idea that they made a cinnamon raisin swirl variety!! It sounds like it would be really tasty, as do your cookies =).

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    2. are you telling me there's cinnamon, raisins AND peanut butter?!!

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    3. Hey, Thanks for stopping by earlier! These cookies look and sound delicious. I was wondering if I could substitute the applesauce with something else though...if not, guess I could just grab a small jar from the babyfood section:p

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    4. @Fern - you can sub (1) egg for the 1/4 cup applesauce if you decide to make these non vegan or 1/4 cup soy yogurt or 1tbsp of ground flax plus 3tbsp of hot water - good luck with the cookies, I hope you enjoy them!

      @jesica- thanks for coming by & for the tip!

      @Lauren - you can order any variety from Amazon or directly from PB factory - they have so many awesome favors!

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    5. Peanut butter can be versatile too. I am not much of a raisin girl. Perhaps, I'll add more nuts, to give these treats a crunchier twist. Whatever goes with peanut butter goes really well. Love this post!!!

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    6. @ MyFudo- you should try chocolate chips instead of raisins - thanks for stopping by!

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    7. A tip to prevent sticking: dip the fork in the granulated sugar of your choice as needed before each press. It looks pretty and adds a tiny bit of crisp.

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    Thanks for stopping by - your comments make my day!