20230525 version with defatted peanut powder:)

• cream together:
• 1 stick (8T) softened butter
• 1/2 C (measured visually, ie. approx) peanut and/or almond butter (used both this time)
• then add:
• 2 eggs (some of the recipes I looked at called for 2 eggs plus 1 egg white or even 3 eggs.)
• 1 T vanilla
• 2 T (measured by eye) molasses
• mix as well as possible, but butter chunks will be a thing. Add:
• 66 g (1/2 C) WWW bread flour
• 66 g peanut butter powder (measured by weight, visually approx 1/2 C)
• 66 g whole oats (measured by weight, visually approx heaping 1/2 C)
• 1/2 t soda
• 1/2 t salt
• mix, then add:
• 1/2 C honey roasted peanuts^[1] or regular roasted peanuts & mebbe up sugar;
• 22 g (about 1/4 C) maple syrup (after tasting; dough not sweet enough)
• 1/2 C choco chips

Drop spoonfuls onto greased baking sheet, bake at 350 8 min. Greasing spoon will make dough easier to handle.

Results:

• about as stiff as typical oatmeal cookies
• not v sweet—v dependent on choco chips (which could easily be increased to 3/4 or even 1 C; this was just the amount I had on hand)
• could try reducing butter & increasing nut butter (say, by 2 T ea way)
• subbing chia seeds soaked in milk/water for one of the eggs
• adding in more peanut powder for the WWW flour —they're not especially peanutty, oddly enough

2015 version:

With half a cup of peanut butter and 6T of butter (and no egg)^[2] , these are rich, buttery—and very friable: “powdery”. —I've been trying to come up with a good peanut butter choco chip recipe, on and off, for years, preferably with no added butter since it's not like peanut butter isn't full of fat. That goal still remains (though I'd swap out the last 2T of butter for an egg) but at least taste-wise this one's pretty close to my ideal. One tester described it as reese's cup in a cookie.

Oh.

So that's what I was trying to achieve.

well, there they are.

At any rate, I made this page in case I wanna make the cookies again.

• 6 T butter^[3] , softened^[4]
• 3 T refined white sugar —cream; then add:
• 1 T molassus
• 1/2 C peanut butter
• 1-2 t vanilla^[5] and mix in well; then add dry:
• 3 T flax^[6]
• 1/2 C teff
• 1/2 C whole wheat flour
• 1/2–3/4 C salted, roasted peanuts^[7]
• 1/2 –3/4 C chocolate chips
• 1/2 t salt (or mebbe extra—dumped extra from last of the peanuts...)
• 1/2 t baking soda
• toasted, quinoa, above
• 1 T raw caster sugar (for sprinkling)

Method:

• preheat oven to 350
• toast quinoa: Start by toasting 1 layer of quinoa in cast iron pan (about 2T). Turn heat down after several minutes from 6 to 3, toast well.^[8]
• cream butter and sugar; add other wet ingredients, mix thoroughly
• measure leavening, grind out lumps, add all dry ingredients
• add chocolate chips and nuts
• grease aluminum cookie sheet with canola oil
• shape dough into balls and flatten on pan
• sprinkle with caster sugar
• bake approximately 8 or 9 minutes.

Note: without egg, cookies will be highly friable, especially right when they come out of oven. They're also considerably less sweet than is typical for american cookies.

Unless otherwise noted, text, image and objects depicted therein copyright 1996--present sylvus tarn.