So it was Mother’s Day yesterday. A day to celebrate your Mama. The only request I made of my kids this year was to play nicely together and be kind to one another. I wanted to avoid shouting at them or feeling frustrated.
The day started with a hustle and bustle in the kitchen. I heard them excitedly preparing breakfast whilst I enjoyed a lie in. Finally, I was summoned out to the deck to eat beautiful omelettes in the sun. A bunch of daisies and an array of homemade cards greeted me.
After breakfast we headed off for a walk/bike ride around our local pond. It was a clear and crisp morning. We had such a lovely time in the sun. Of course there was a tantrum at some stage, but I left that to Daddy to deal with. ha!
The one request I made of my husband in his Mother’s Day organisation was to please take me and my babies to Waikaraka Park. We have never been and it’s been something I’ve been wanting my kids to experience for a while. So the night before Mothers Day official, we headed out, complete with ear muffs for all the littles, warm and woolly clothes & a spirit for adventure!
Originally I had planned to bake a Bacon & Egg Pie so that we could eat something semi-wholesome for dinner while there. Then I stepped out of my comfort zone and decided to embrace the whole shebang of the complete speedway experience. I deemed it entirely appropriate that we eat the all the greasy goodness on offer to fully live in the moment. Gah! Say whaaaaat? I ignored my mama-urge to provide something homemade but couldn’t resist the urge to bake cookies to follow up our greasy meal.
These Peanut Butter Cookies were the perfect conclusion to a meal made up of half-cooked fries and hot-dogs-on-sticks dipped in ‘tomato-sauce-that-I’m-sure-contains-no-tomatoes-sauce’. My baby was either starving or feeling completely deprived of the junk food experience because he gobbled up his hotdog and fries like he hadn’t seen food in a week!
But back to the cookies. They are entirely overindulgent when you learn that they contain peanuts, butter and peanut butter too, but the result is a soft & crumbly cookie full of nutty buttery flavour. The peanut butter flavour is evident but not overwhelming. I scaled back the original quantity of sugar by almost half and they are plenty sweet enough. I find most American recipes completely over the top in their sugar requests and usually always reduce it with no issues.
These make wonderful lunch box fillers too and they freeze perfectly. I baked half the batch and put the other half in the freezer for some afternoon tea emergencies.
- 1 C roasted salted peanuts
- 2½-3 C plain flour
- ½ t baking soda
- ½ t baking powder
- ½ t table salt (optional)
- 1 C salted butter, softened but not melted
- 1 C crunchy peanut butter
- 1/2 C caster sugar
- 3/4 C brown sugar
- 2 eggs
- 2 t vanilla extract
- Preheat oven to 180 degrees C.
- Place the peanuts in a food processor or blender and pulse until they are the consistency of bread crumbs.
- Sift the flour, baking soda, baking powder and salt together in a medium bowl. (I used prepackaged roasted salted peanuts so did not add extra salt to my mixture).
- In the bowl of an stand mixer on medium speed, beat the butter and peanut butter until creamy for about 2 minutes.
- Add the brown and caster sugars and beat until fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary.
- Add in the eggs, one at a time, then add the vanilla.
- Reduce the mixer speed to low and slowly add the dry ingredients until they are just combined - without over mixing.
- Add the ground peanuts and stir gently with a rubber spatula until just incorporated.
- If your dough is too sticky to roll, add a little more flour until you've reached a roll-able consistency.
- Roll tablespoonful balls of dough and place onto silicon baking sheets or baking trays lined with baking paper. Place the balls several cm's apart to allow for spread (I got 9 per tray).
- Use a fork dipped in cold water to press down on each dough ball to make crisscross design.
- Bake until cookies are puffed and slightly brown along edges, but still pale on top, 10 to 12 minutes (they will not look fully baked), turning the trays halfway through baking.
- Remove from the oven, and cool on the baking tray until set, for about 4 minutes. Then transfer cookies to a wire rack to cool completely.
- Cookies will keep, refrigerated in an airtight container for up to a week.