Rainy August Day in Pemberton – Make These Cookies!

Torrential rain here in Pemberton today. A good day for baking. These cookies I adapted from a John Bishop recipe from his cookbook At Home. They are great for road trips. I have not had luck with PB cookies lately and have been disappointed with the recipe in the Joy of Cooking (both the original edition and the updated version published about a decade ago). This one is very good! John Bishop’s recipes have good bones…

Not a recipe high in Pemberton ingredients this post except for the Pemberton egg – only the best!

Gluten-Free Peanut Butter Chocolate Chunk Cookies (yield: 2 dozen)

½ cup unsalted butter

½ cup natural chunky peanut butter (I used Western Family brand)

1/3 cup white sugar

¾ cup coconut sugar

1 Pemberton egg

½ cup pulverized gluten-free oats (pulverize in Cuisinart until oats are the consistency of flour)

1 cup almond meal

½ tsp baking powder

¾ tsp baking soda

¼ tsp salt

4 oz Lindt 90% dark chocolate, chopped

Cream butter and peanut butter in mixer. Add all other ingredients. Blend well. Stir in chocolate chunks. Use a 1.5 tbs-sized spring-loaded cookie scoop and use it to drop dough onto 2 parchment-lined baking sheets (these cookies spread quite a bit). Bake at 375C for 12 minutes. Cool and enjoy!