Wednesday, May 02, 2007
I found this recipe over at Jumbo Empanadas, and as soon as I read it, I knew I had to make it. Team spirit is not something Sweden's very big on - there are no school sports, for example. Sports are played in free-standing clubs, or professionally. And while parents certainly support their kids, it's nothing like what I encountered when I was in the US. So, well, I doubt anyone would make "team cookies" here, but hey, that certainly didn't stop me. These cookies have peanut butter, chocolate and oatmeal, and they're super, super delicious. Mine are probably saltier than Brilynn's were - I added a pinch of salt, used salted butter AND salted peanuts, but I didn't find them overly salty at all. Just very perfect. And I accidentally used baking powder instead of baking soda - hey, that seemed to work out just fine, too.
So, here's what I used...
200 g peanut butter (I used a smooth style, organic)
225 g butter (I used normal, salted butter)
2,5 dl (1 cup) sugar
2,5 dl (1 cup) brown sugar
1 tsp vanilla extract
5 dl (2 cups, or 140 g) rolled oats
5 dl (2 cups, or 250 g) flour
3 dl (1,4 cups) dark chocolate, chopped or in chip-form
1 dl (0,4 cups) salted peanuts, chopped
1 tsp flaky seasalt
1 tsp baking powder
Beat butter, peanut butter and both sugars until fluffy. Add the eggs and vanilla and beat until very fluffy and pale. Mix flour with oats and baking powder, and add this to the batter. Stir in salt, chocolate and peanuts.
Drop onto lined baking sheets. Bake at about 160°C (in a convection oven, raise the temperature slightly for a regular oven) for 10 minutes. They shouldn't brown! Leave to cool for five minutes before transferring them to a rack to cool completely.
Recipe in Swedish: