Irresistible Peanut Butter Cookies

Since purchasing Wholesome Sweeteners© Organic Sugar (evaporated cane juice) about a year ago, I've created some delectable baked items which no one can believe are not made from "regular" sugar. Evaporated cane juice can be used just like sugar for sweetening foods and beverages as well as in cooking. Since it is considered to be more wholesome, it is also used as a sweetener in a host of processed, natural foods. The cane juice is rich in molasses, vitamins and minerals and is extracted, clarified, evaporated and crystallized.  The result is a blond-colored, delicious and natural organic sugar that will enhance all your favorite recipes.  Use as a one-for-one replacement for refined white sugar. Even though it appears a bit better for us than refined sugars, I encourage you to use common sense and limit your intake.

The wonderful thing about the Wholesome Sweeteners© company is that it is dedicated to bringing Fair Trade!  Their delicious sweeteners are made at some of the smallest mills in the world.  Fair Trade means that the farmers are paid directly for the sugar cane they grow, which helps support the farmers, their families and their communities. Whenever possible, the company works with Fair Trade Certified farmers cooperatives to improve agricultural and social conditions on small family farms.

Today's Peanut Butter Cookie recipe has been developed over the past year and become a family favorite...what's so special? Well, I have a hubby and daughter who don't like peanut butter cookies and now they gobble them up! They still can't believe that I make these and don't purchase from a bakery. There is something in the organic sugar which adds a nice little sugar crystallization to the bottoms ~ just like in a bakery. Give these a try and enjoy...


That Girl Can Cook! Irresistible Peanut Butter Cookies


Yield: 3 dozen

1 3/4 cups all-purpose flour
3/4 teaspoon sea salt
3/4 teaspoon baking soda
3/4 cup creamy peanut butter (I've used both organic & regular, both are great!)
1/2 cup extra virgin olive oil
3/4 cup organic sugar (evaporated cane juice)
1/2 cup packed light brown sugar
6 tablespoons milk (I've use both nonfat and evaporated, depending on mood)
1 tablespoon pure vanilla extract
1 egg, room temperature
Organic Sugar, for rolling cookies in...


Directions:

• Preheat oven to 375 degrees: I use an "Air Insulted Large Baking Sheet"; however you can also just line your baking sheets with parchment or use a silicone baking mat.
• In a small bowl: combine the flour, salt and baking soda. Set bowl aside.
• In a large mixing bowl: combine peanut butter, olive oil, sugars, milk and vanilla. Beat ingredients until well blended.  Beat in the egg, just until blended. 
• With mixer on low: gradually add the flour mixture into the creamed mixture until combined.

Make cookies: 

• Place extra sugar into a small bowl. Scoop one (1) tablespoon of dough and use your hands to roll into a ball...place ball into sugar bowl to coat. Place ball onto baking sheet and gently use tines of fork to make a crisscross pattern, which will flatten them a bit.
• Bake cookies for 7 to 9 minutes (just beginning to brown & set). After baking, cool cookies on baking sheet for a few minutes and then place on cooling rack.

Storage:
Either keep baked cookies in an airtight container for 5 days or freeze in Ziplock© bags for up to 3 months.