As promised, this is the third recipe from the Historic Deerfield King Arthur Baking Competition. There were 3 prizes – my Candy Canes for Best Story, Barbara Keegan’s Date Bars for Most Creative Recipe and Lynne Dyer’s fabulous Peanut Cookies for Best Recipe.
My theory is that these cookies won their prize because:
- They are moist (unlike many peanut cookies).
- They are LOADED with peanuts, so the flavor pops out.
- They are an all-year kind of cookie (you can just change the colors of the icing (which is completely optional)).
When you make them, be sure to let us know.
Peanut Cookies
by Lynne Dyer
Makes about 2 ½ dozen cookies
Ingredients:
¾ cup King Arthur White Whole Wheat Flour (sifted before measuring properly)
¾ cup King Arthur Unbleached Flour (sifted before measuring properly)
2 cups Quick cooking oats (not Instant Oatmeal)
½ teaspoon sea salt
2 teaspoons baking soda
1 cup light brown sugar, packed firmly
1 cup peanuts
1 cup (2 sticks) unsalted butter
1 cup natural peanut butter
½ cup light corn syrup
2 teaspoons pure vanilla extract
Directions:
Preheat oven to 300F.
Line cookie sheets with parchment paper or silicone baking mats.
Whisk together first six dry ingredients in a medium bowl.
Combine butter, peanut butter and corn syrup in a large saucepan. Heat on low, stirring continuously until ingredients are combined and the texture is smooth. Remove from heat.
Coarsely chop peanuts and add to dry ingredients, whisking to combine.
Add vanilla extract to the melted peanut butter sauce and stir until well combined.
Add the dry ingredients into the melted peanut butter and stir just until mixed.
Using a one ounce scoop, measure dough and drop onto lined cookie sheets — spacing dough 3 inches apart.
Bake at 300F for 15-17 minutes, until cookies are golden brown and set up rotating pans halfway through the baking process.
Allow cookies to cool for 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
For printing:
Peanut Cookies by Lynne Dyer
Ingredients:
¾ cup King Arthur White Whole Wheat Flour (sifted before measuring properly)
¾ cup King Arthur Unbleached Flour (sifted before measuring properly)
2 cups Quick cooking oats (not Instant Oatmeal)
½ teaspoon sea salt
2 teaspoons baking soda
1 cup light brown sugar, packed firmly
1 cup peanuts
1 cup (2 sticks) unsalted butter
1 cup natural peanut butter
½ cup light corn syrup
2 teaspoons pure vanilla extract
Directions:
Preheat oven to 300F.
Line cookie sheets with parchment paper or silicone baking mats.
Whisk together first six dry ingredients in a medium bowl.
Combine butter, peanut butter and corn syrup in a large saucepan. Heat on low, stirring continuously until ingredients are combined and the texture is smooth. Remove from heat.
Coarsely chop peanuts and add to dry ingredients, whisking to combine.
Add vanilla extract to the melted peanut butter sauce and stir until well combined.
Add the dry ingredients into the melted peanut butter and stir just until mixed.
Using a one ounce scoop, measure dough and drop onto lined cookie sheets — spacing dough 3 inches apart.
Bake at 300F for 15-17 minutes, until cookies are golden brown and set up rotating pans halfway through the baking process.
Allow cookies to cool for 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
Makes about 2 ½ dozen cookies.
