This recipe completely uses whole wheat flour. Sometimes too much whole wheat can make baked goods heavy and loose its light texture. In these cookies there is no fear of that - no one will know! The texture is chewy and I baked mine a little longer so the edges were crispy and the centre soft. If you want, the recipe can be made with all-purpose flour or a mixture of both.
Whole Wheat Peanut Butter Cookies
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 1/4 cup all-purpose or whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 375F.
In large mixing bowl, using an electric mixer, beat together the butter, peanut butter, granulated and brown sugars and the egg until creamy ans thoroughly mixed. Add the flour, baking powder, baking soda and blend very well.
Now make the cookies: by hand, roll the dough into 1-inch (2 cm) balls, place them on an ungreased cookie sheet, leaving 2 inches (5 cm) between them to allow for spreading. For the classic peanut butter cookie look, flatten each ball of dough with a fork, pressing lightly to make a criss-cross pattern. Bake for 10 to 12 minutes, until cookies have puffed slightly and are lightly browned on the bottom. Makes about 3 1/2 dozen.
Recipe Source: The Clueless Baker, 2001
