Three cookie varieties I grew up with were Toll House Chocolate Chip Cookies, Quaker's recipe for Vanishing Oatmeal Raisin Cookies and Peanut Butter Blossom Cookies.
My mother was a working mom with little time to luxuriate in the kitchen. However, she was also extremely nutrition conscious. Aside from some boxed pastries she occasionally picked up from the Entenmann's Factory store, located by the school where she taught, everything sweet at home was homemade. My European Grandmother loved those pastries, by the way.
Two batches later, these are ready to share with you.
Peanut Butter Rosemary Cookies
- 1 + 1/4cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup chunky peanut butter
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely chopped fresh rosemary
- 1/4 cup white granulated sugar or rosemary sugar* for rolling. Rosemary sugar takes about a week to set. A cheat would be to mix additional chopped fresh rosemary into the sugar right before you roll the cookies in it.
- In a separate bowl whisk together the all-purpose flour, baking soda and kosher salt.
- Cream together the sugars with peanut butter and unsalted butter.
- Add the vanilla extract and the egg. Mix until completely combined.
- Mix in the chopped fresh rosemary.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.
- Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F.
- Pour the 1/4 cup of white granulated or rosemary flavored sugar out onto a flat plate.
- Working with one portion of dough at a time, form the dough piece into a ball, roll in the sugar and then place on a baking sheet. Use a fork to flatten the cookie and create a criss-cross pattern on top.
- Place the cookie sheet in the oven and bake for 8 minutes or until the cookies start to turn light golden brown.
- Remove from oven and transfer the cookies to a wire rack and let cool completely.
To make Rosemary Sugar:
Combine 1/4 cup white granulated sugar with one teaspoon of finely chopped rosemary in a sealed jar for one week. Shake occasionally. The sugar will be scented with the flavor of rosemary.
If you like this recipe, check out some of my other riffs on classic cookie recipes below:
Peanut Butter Cookies Sandwiches with Vodka Buttercream Filling
Blueberry Chocolate Chip, Potato Chip Cookies
Melon White Chocolate Chip Cookies
Port Wine Chocolate Chip Oatmeal Cookies
Pistachio Oatmeal Espresso Cookies
Flax Seed Date oatmeal Cookies
Tangerine Sunflower Seed Oatmeal Cookies
Tropical Oatmeal Cookies
Lemon & Lavender Glazed Oatmeal Cookies