As I grow older, I love picnics more and more. There is such softness and effortlessness in a picnic; the luxury of enjoying good food, good company, and nature, all in one experience.
By far, my most favourite picnic items are cookies. Incredibly easy to prepare, quick to bake, and don't mind being in a picnic basket for an hour or two.
Now, I admit I am a fan of soft cookies, and these little gems are completely to my liking. Big and soft, with a delectably chewy centres, just perfect for enjoying on their own, or as a part of an ice cream sandwich. Especially with homemade peanut butter ice cream.
Feel free to use shop-bought or homemade peanut butter, as both will work very well. The only thing I would not recommend is the natural peanut butter, as they will spread far too thinly.
Serve them however you like, either right off the baking sheet or lukewarm. Personally, I like them lukewarm or even completely cooled, as I feel the peanut butter flavour is more prominent that way.
Ingredients
80 grams plain flour
¼ teaspoon baking soda
¼ teaspoon baking powder
1 tablespoon cornflour
big pinch of salt
100 grams creamy peanut butter, at room temperature
60 grams vegan block butter, softened
50 grams granulated sugar
50 grams light brown sugar
1 tablespoon soy milk
1 teaspoon vanilla bean paste
Preparation
Take a large bowl, add in the peanut butter and the vegan block butter, and whip them for a minute or so, on the highest setting, just to combine them. Add in both types of sugar, soy milk, and the vanilla, and blend everything well.
Add in the sifted flour, cornflour, baking powder, baking soda, and salt, and blend on the lowest setting of the mixer. This can also be done with a wooden spoon, if you prefer. Depending on the flour, the dough may be a bit too dry at this point, so feel free to add a teaspoon or two of additional soy milk.
Divide the cookie dough into nine large dough balls, and arrange them on a large cookie sheet lined with baking parchment. Gently press them with your fingertips or the back of a spoon to flatten them, but not too much.
Bake immediately, in a nicely preheated oven, at 180°C, for about 8-10 minutes. The tops may look pale and perhaps underbaked, but the bottoms should look nicely golden, and the edges should be crispy.
Leave them on the baking sheet until they firm up so they can be held, and serve. Yields 9 large cookies.
