This is a fantastic recipe from Kelly Noble for peanut butter cookie lovers – ESPECIALLY for those who love honey! Bake them for 10 minutes instead of 12 if you like them really soft and chewy.
Peanut Butter and Honey Cookies
By Kelly Noble
1 ½ cups unbleached all-purpose flour
1/3 cup rolled oats
1 tsp baking soda
¼ tsp salt
1 cup crunchy peanut butter (Kelly recommends smooth and cuts up some pecans and almonds)
1 cup packed brown sugar
¼ cup unsalted
¼ cup sugar free apple sauce
¼ cup honey
1 (overflowing) tsp. vanilla extract
5 or 6 ounces of white chocolate chips
- Mix flour, baking soda, oats and salt in medium bowl (add nuts if using creamy peanut butter).
- Using an electric mixer, beat peanut butter, brown sugar, butter (and apple sauce), honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate (or chips).
- Cover and refrigerate until dough is firm and no longer sticky, at least 30 minutes.
- Preheat oven to 350 degrees F. Butter two heavy large baking sheets.
- With hands, roll 1 heaping tablespoon of dough for each cokkie into 1 ¾ inch diameter ball. Arrange on prepared cookie sheets spacing 2 ½ inches apart. (About 12 per sheet)
- Bake cookies until mpuffed, beginning to brown on top and still very soft to touch, about 12 minutes (take off 1 minute for a chewier less crisp cookie). Cool cookies on baking sheet for 5 minutes. Transfer cookies to rack or wax paper and cool completely.
About the guest blogger: Kelly Noble is the Relationship Manager for Foodservicewarehouse.com, a foodservice equipment and supply provider that also specializes in industry education. She has been an avid wine drinker and home cook for over 8 years and writes the Wine & Dine blog which focuses on her recipes, food trends and favorite wines. Learn more about Kelly HERE.