Peanut Butter Oat Cookies

Can you believe it's almost 2011? I've probably told you this before but one of my favorite quotes from Toni Morrison's masterpiece, BELOVED, is when Sethe tells her daughter this: "It's so hard for me to believe in time. Some things go. Pass on. Some things just stay."

Gorgeous, no? Just to be able to say "I don't believe in time anymore."

Still and all, it's the time of year when we all measure time's passing. And mostly, we do it by making resolutions. (Well, that and by drinking too much champagne. A pretty gorgeous thing, too.)

If I can be so bold, I'd like to propse a resolution for us all, me included: let's all nudge ourselves one step more whole in our food choices. Which means one step browner.

In other words, let's eat more whole grains.

We don't have to go nuts and chow down on millet the first week out. I said "browner," not all the way to Birkenstocks.

It's a simple resolution. There are plenty of whole-grain recipes on this blog. And great books by the likes of Lorna Sass and Robin Asbell.

Here's what I'm talking about: a recipe that sneaks the grain in without too much trouble. It's a great treat--and with whole grains, even better. Again, browner. You don't have to give up cookies. Just make better ones. As in these from our ULTIMATE PEANUT BUTTER BOOK:

First, position the rack in the center of the oven and preheat the oven to 350F (175C).

Next, whisk all this in a bowl: 1 1/2 cups (180 grams) all-purpose flour, 1 1/4 cups (115 grams) rolled oats (do not use steel-cut or quick-cooking oats), 1 1/2 teaspoons (9 grams) baking soda, and 1/2 teaspoon (3 grams) salt.

Use an electric mixer at medium speed to beat all this in a second bowl: 1 cup (256 grams) chunky peanut butter, 8 tablespoons (1 stick or 120 grams) unsalted cool butter, cut into 1-inch chunks; and 1/4 cup (48 grams) solid vegetable shortening.

As I've said time and again, search out trans-fat free, non-hydrogenated solid vegetable shortenings for baking, usually found in the refrigerator case of most large supermarkets and almost all gourmet supermarkets, if not also at health food stores.

Continue beating until the mixture is light and fluffy, about 3 minutes, scraping down the insides of the bowl as necessary. Beat in 1/4 cup (60 ml) light corn syrup until smooth, then beat in 3/4 cup (135 grams) dark brown sugar, preferably muscavado sugar; and 1/2 cup (100 grams) granulated sugar, preferably turbinado sugar.

Continue beating at medium speed until the sugar dissolves and the color of the batter lightens, about 2 minutes.

Beat in 2 large eggs, one at a time, then 2 teaspoons (10 ml) vanilla extract. Turn off the mixer pour in the flour mixture. Beat at very low speed just until the flour has been incorporated. Do not overbeat.

Drop this mixture by rounded tablespoonfuls onto a large, nonstick baking sheet, spacing the rounds about 3 inches (7 1/2 cm) apart. (I didn't get a gram measure on these, but the balls are about 5 cm in diameter, if that helps.)

Bake until golden and even a little dry to the touch if still soft, 12 to 14 minutes. Cool the cookies on the baking sheets a couple of minutes, then transfer them to wire racks to cool completely. Once at room temperature, the cookies can be sealed in plastic bags or other containers for 5 days or stored in the freezer for months. And if you're sneaking whole grains to your kids, I assure you they'll never  know there's one in the mix!

Comments

[Celia]

Happy New Year, Mark and Bruce! And thanks for this wonderful recipe to ring in 2011! :) xxx

[Meagan]

Darn you! These cookies are far too delicious so near to the holiday feasting. Sadly, I'll have to make another batch to share with my coworkers - the first one disappeared already.

[Mark Scarbrough]

Happy new year, Celia. I'd say "stay warm," but you already are! And Meagan, sorry about that. Squirrel some of the next batch up into the freezer, for just such emergencies.

M.