"Mom, I need cookies THIS big [picture hand gestures showing a cookie about the size of his head]. And I want them to be peanut butter cookies." ~Riley
These giant peanut butter cookies are part of an elaborate goody-bag project for our Thanksgiving guests...all concocted by my 10-year-old. I'll post photos of his creations later. But here's the one Jake snagged for breakfast. Yes, breakfast. Well, it does have protein...
1 C organic granulated sugar
1 C packed organic brown sugar
1 C butter, room temperature
1 C organic crunchy peanut butter
1 T unsulphered molasses
1 t pure vanilla extract
1 t ground ginger
2 C white whole wheat flour
1/2 C ground almonds
1-1/2 t baking soda
1 t baking powder
Beat the butter and sugars together until creamy. Mix in the peanut butter, molasses, vanilla, and eggs. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar-butter mixture.
Preheat oven to 375°F. While the oven preheats, place the dough in the freezer. For normal cookies, shape dough into 1 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
For Riley's giant cookies, I took small handfuls of dough and made hamburger-sized patties. No kidding! I baked the giants for 18 minutes.