Shabbat Dessert Round Up Part 1: Peanut Chews

I'm sorry it's taken me so long to post! Things have been busy, what with school ending, finals starting, weddings and babysitting. More on all that later. These peanut cookies were just one of the whole grain cookies that I made for dessert last weekend in honor of a guest who prefers whole grain to regular white flour. Using King Arthur Flour's recipes from their Whole Grain Baking book, producing equally tasting baked goods is no problem at all. In fact, one can't even tell that these are made with all whole wheat flour. These cookies are very easy to whip up at a moment's notice. They are nicely nutty-- they don't necessarily scream peanut butter, which I think is an asset. These are also wonderfully chewy and moist. This recipe makes more than the stated yield which I always think is useful. More than that, they're just very addictive. I kept noticing hands surreptitiously entering the bag for just one more cookie. I think that melting some chocolate for a chocolate drizzle would be an especially nice treat and would make these seemingly homey cookies welcome on any dessert buffet.

Peanut Chews
adapted from KAF Whole Grain Baking

1 cup smooth peanut butter
1/2 cup packed dark brown sugar
1/2 cup sugar
1 egg
1/4 cup water
2 tbsp honey
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
7 1/2 ounces whole wheat flour

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper. Set aside. Place all the ingredients into a large bowl,and blend until smooth. Add the whole wheat flour,and blend thoroughly to combine. The batter will be quite stiff.

Using a cookie scoop, scoope cookies and place them on the baking sheets.

Press down for a nice flat cookie.

Or not, but your cookies won't be as attractive. These are the ones that I didnt press down. These are the ones that I did press down. Far more attractive. Bake for 11-12 minutes until lightly browned. Remove from the oven and cool on a rack.