I call these ‘combo’ because I combined whole wheat flour with the white flour, and I also halved the amount of butter I’d usually put in these. They are just a little bit more chewy than regular peanut butter cookies sometimes are and hubby likes them like this…
1 cup granulated sugar
1 cup packed brown sugar (I used dark)
1 cup peanut butter
1/2 cup (1 stick) butter, softened
2 eggs, slightly beaten
1 and 1/2 teaspoons baking soda
1 teaspoon baking powder (I like Argo’s aluminum free)
1/2 teaspoon salt
1 cup 100% whole wheat flour
1 and 1/2 cups all-purpose white flour
Preheat panggangan to 350-degrees.
First, mix together the sugars, peanut butter, butter and eggs in large mixing bowl. Add the baking soda, baking powder and salt and mix briefly. Stir in flour(s) and mix only until it’s all incorporated.
Shape dough into 1 and 1/4-inch balls (I used small cookie dough scoop). Place about 2 inches apart on ungreased cookie sheet (I used parchment paper). Flatten in crisscross pattern with fork dipped into sugar.
In my oven, at 350-degrees, I baked these for 13-14 minutes or until their tops were not ‘sinking soft’. Cool about 5 minutes before removing from rack. Cool on wire rack.
Makes 3 dozen large(r) cookies, or about 5 dozen small ones.
Source Recipe: http://milkmaidrecipebox.blogspot.com