Chewy Peanut Butter Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These cookies work best with supermarket brands of peanut butter. The amount of artery-clogging trans fats in commercial peanut butter is small. In fact, you'd have to eat about 40 tablespoons to get 1 gram of trans fat. In the jar: Chewy Peanut Butter Co
Ingredients
- 2 3/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 c. butter or margarine
- 1 c. creamy peanut butter
- 1 c. packed brown sugar
- 1/2 c. granulated sugar
- 2 tbsp. dark corn syrup
- 2 tsp. vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 375 degrees F.
- On waxed paper, combine flour, baking powder, baking soda, and salt.
- In large bowl, with mixer at medium speed, beat butter, peanut butter, and sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in corn syrup, vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. Cover and refrigerate dough 30 minutes for easier shaping.
- Shape dough by rounded measuring tablespoons into 1 1/2-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. With floured tines of fork, press and flatten each ball, making a crisscross pattern. Bake cookies 12 to 13 minutes or until pale golden. Transfer cookies to wire rack to cool. Repeat with remaining dough.
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