This week's SMS recipe was chosen by Stephanie of Ice Cream before dinner. Peanut butter cookies... they hold a special place in my heart. For one, I LOVE peanut butter. I grew up on peanut butter and jelly sandwiches- I literally had one almost every day from kindergatden through high school. And it was a saving grace when I was pregnant with my first daughter- I had gestational diabetes and it was one of the few things I really enjoy that I was able to eat without too much concern (even fruit was a no-no). Peanut butter cookies are a staple Christmas cookie in my house as well, so they always remind me of the holidays.
This recipe is very similar to the one I grew up with except we always rolled them in sugar and topped with Hershey's kisses. Funny enough, I always used to pick off the chocolate kiss and eat the cookie when I was little! I didn't develop an appreciation for chocolate until I was older. They are super easy to make, especially considering you skip the sugar rolling step. The only change I made to the recipe was the kind of flour I used. Believe it or not, I had run out of white flour and I had already run the to the store about three times this week and it was raining all day so I decided I had to make due with what I had on hand. After debating between whole wheat flour, graham flour, and oat flour, I went with the graham flour. I figured I love peanut butter and graham crackers so it couldn't be that bad!
I think the cookies turned out well, except they were a little flatter than what I anticipated and I kind of lost the cross-hatch effect in baking. I wonder if this had to do with the graham flour- the texture was definitely a little heavier than regular flour. But the flavor was great and they had a nice chewy texture. My husband loves soft cookies so I think he really appreciated them! The recipe is a definite do-over. I really liked the flavor of the cookie with the graham flour, but I'm curious to see if they would bake differently using a different flour.
Be sure to check out the recipe on Stephanie's blog and to see what the other SMS bakers thought of this week's recipe.