When we were little my brother Murtaza decided that we need to eat peanut butter. It was hardly a staple in our Pakistanis-in-Saudi Arabia household, but my parents promptly obliged by buying an imported jar of the stuff. We tried it and all of us unanimously thought it sucked. My mother then tried the back of the jar cookie recipe for peanut butter cookies, but with no success. Not for a lack of talent mind you, my mother was quite the baker. We just didn’t like peanut butter.
Somehow I went from being that kid to the adult who eats it off a spoon as a snack, whose kids do the same, who doesn’t believe in peanut butter and jelly because it gets in the way of the peanut buttery goodness and who can’t say no to a peanut butter cookie. How did this happen? Beats me.
When I recently acquired Tara O’Bradys Seven Spoons cookbook I marked a whole variety of things to try, but a late afternoon craving had me turning to her Whole Wheat Peanut Butter Cookies first. Whole Wheat Flour, Natural Peanut Butter, 2 tbsp honey, I didn’t think that these changes off the usual would make such a difference, but suddenly it was like I was eating a cookie that had grown up. It is less cloyingly sweet than previous ones, but has a deeper flavour. I added 1/3 cup of skor bits and while they weren’t noticeable in a warm cookie, they definitely added interest to cooled ones.
As you can see my cookies were slim at best despite the freezing and I blame that on my overfull freezer. I am sure if you follow the freezing instructions yours won’t be so slender. They are in their thin form the perfect candidate for a filling. Strawberry Jam, Dulce de leche, vanilla cream, or perhaps a dollop of Nutella with a little Sea Salt?