Cinnamon is the key.Sweet and Savory Says it All - Chaya
It often, amazes me how adding cinnamon to almost any recipe, improves its flavor. This recipe is a stand alone without the cinnamon but with the cinnamon, it is a step above that.
Originally, this came from a Martha Stewart recipe but it has been adapted and I found different versions, in many places. I finally used Mindy's Deli recipe to base mine on. She got it here.
Yields 20 - 24 cookies
Ingredients:
1 cup all-purpose-flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp best quality Dutch processed cocoa
3/4 cup margarine at room temperature
1/4 cup creamy peanut butter
1/2 cup brown sugar
1 large egg
1 tsp pure vanilla extract (I found this to be too much. Cut it to a little less than 3/4 teaspoon)
1/2 cup chopped peanuts, walnuts and almonds
( I used almost none of the nuts because they are for the grandchildren who do not like nuts.)
1/4 cup creamy peanut butter
1/2 cup brown sugar
1 large egg
1 tsp pure vanilla extract (I found this to be too much. Cut it to a little less than 3/4 teaspoon)
1/2 cup chopped peanuts, walnuts and almonds
( I used almost none of the nuts because they are for the grandchildren who do not like nuts.)
Method:
Preheat oven to 350F.
Cover a cookie sheet with parchment paper or aluminum foil.
Combine the dry ingredients.
Set aside.
In a mixing bowl, combine the margarine and peanut butter and then blend well for about 2 minutes.
Add the sugar, mix again for about 2 minutes.
Add the egg, combine well.
Gradually add the flour mixture, mix until just combined.
Fold in chocolate chunks, chopped nuts and pure vanilla extract until well combined.
Refrigerate dough until slightly firm, 15 minutes.
Scoop dough into a teaspoon cookie scoop or make balls about one teaspoon, in size.
Place on cookie sheet about 2 inches apart.
Flatten slightly.
Bake for 13 minutes
Leave on baking pan for five minutes and transfer to racks, to cool.
Eat and enjoy.
Preheat oven to 350F.
Cover a cookie sheet with parchment paper or aluminum foil.
Combine the dry ingredients.
Set aside.
In a mixing bowl, combine the margarine and peanut butter and then blend well for about 2 minutes.
Add the sugar, mix again for about 2 minutes.
Add the egg, combine well.
Gradually add the flour mixture, mix until just combined.
Fold in chocolate chunks, chopped nuts and pure vanilla extract until well combined.
Refrigerate dough until slightly firm, 15 minutes.
Scoop dough into a teaspoon cookie scoop or make balls about one teaspoon, in size.
Place on cookie sheet about 2 inches apart.
Flatten slightly.
Bake for 13 minutes
Leave on baking pan for five minutes and transfer to racks, to cool.
Eat and enjoy.
This really is a wonderful cinnamony recipe !!
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