You could make a case that butter cookies are The Ultimate Cookie — they’re just butter, flour, sugar, and egg. (And, if you’re feeling fancy, vanilla.) The simplicity of butter cookies allows basic ingredients to shine, plus this classic cookie paves the way for all other cookies, whether they’re oatmeal-raisin or chocolate-chip. But most of us want some “add-ins” in our cookies. Me, too! For this batch, I opted to add peanut butter and oats to a basic butter cookie dough. Butter is still the main flavor, but the cookies also offer a chewy oat texture a hint of PB. If you like, you could include a hefty dash of cinnamon and/or ginger to make these Spiced PB Butter Cookies. Or if you can’t imagine making a batch of cookies sans chocolate, break a 4-ounce bar of 75% or 85% dark chocolate into tiny pieces and stir it into the dough right before forming the cookies.
PB Butter Cookies Makes about 4 dozen cookies.
1/2 cup raw buckwheat flour OR brown rice flour OR sorghum flour*
1/2 cup rolled oats (be sure to use gluten-free oats if you’re making gluten-free cookies!)
1 1/2 tsp. baking soda
3/4 tsp. baking powder
2 tsp. cinnamon or ginger OR 1 tsp. of each (optional)
1 stick butter** at room temperature, preferably from grass-fed cows (I adore Kerrygold)
1/4 cup natural peanut butter** (ingredient label should read “peanuts” or “peanuts and salt”)
1/2 cup sucanat
1 egg, preferably from free-range hens
1 tsp. vanilla
Preheat oven to 350F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, oats, baking soda, baking powder, and spices (if using). In a large bowl, cream the butter with the PB until well-blended and fluffy. Beat in the sucanat and then the egg and vanilla, beating until smooth. If you’re making gluten-free cookies, go ahead and beat in the flour mixture. If you’re making wheat-based cookies, stir in the flour mixture. (The latter would toughen if you used beaters.) This is when you’d stir in the chocolate pieces if you’re so inclined.
Scoop little balls of dough onto the sheets. I use a standard teaspoon (as opposed to a measuring teaspoon) to create balls about 1″ in diameter. Bake 10 to 12 minutes or until the cookies are golden brown along the bottom edges. Cool on wire racks.
Leftover completely cooled cookies can be stored in an airtight container for 3 days if the house is cool; if it’s hot, stash the cookies in the fridge. (Their high butter content makes them more perishable.) Refrigerated cookies keep for 2 weeks.
* These are gluten-free flours. If you’d prefer to make wheat-based cookies, use 1/2 cup kamut, spelt, or whole-wheat flour.
** If you use unsalted butter and unsalted PB, whisk a dash of sea salt into the flour mixture.