I generally don’t like store bought cookies, and peanut butter isn’t my favorite type of cookie, but there is one exception: Bob’s Red Mill Peanut Butter Cookies that are sold pre-packaged at their grain store in Milwaukie, Oregon. We always pick some up after filling up the trunk with 25 pound bags of flour. You’ve probably seen Bob’s Red Mill products at most any grocery store across the US, but I don’t think their packaged cookies are distributed.
And, while there are variations of the PB cookies recipe online that are gluten-free or teff-filled, these are not worth your time. The Bob’s teff PB cookie recipe is especially horrific and deserves no further mention. Thankfully, when you go their Milwaukie store, they do have the good PB cookie recipe available, which is as follows (with my additional instructions and thoughts added):
Bob’s Red Mill Peanut Butter Cookies
1 cup unsalted butter (softened)
1 1/3 cup white sugar (I just used 1 cup)
1/2 cup brown sugar (I just used 1/3 cup)
1 Tbsp vanilla extract
1 1/2 cup peanut butter
1 cup + 2 Tbsp whole wheat pastry flour
1 cup + 2 Tbsp all purpose flour
1/3 cup powdered dry milk
1/2 tsp baking soda
1/2 tsp salt
Optional: 1 cup chocolate chips
1. Preheat oven to 350 degrees
2. Beat butter on high with paddle mixer for ~2 minutes until pale white/looks like mayo
3. Add both sugars and cream it with the butter for another few minutes
4. Add eggs, peanut butter, and vanilla – mix at a low to medium speed
5. Add flours, dry milk, soda, and salt – mix at low speed
6. Use a scoop to portion out cookies on parchment paper (original recipe says 3 3/4 ounces)
7. Chill scooped dough for at least 15 minutes
8. Bake ~13 minutes, and then press flat and bake about 3 more minutes (original baking time says 14 to 18 minutes)
In the picture below, the top row shows the baked peanut butter cookie. The left cookie is what your finished bake should look like, the right cookie is what happened when I scooped the dough, and pressed flat before baking. I prefer the left side cookie with the crinkle pattern as opposed to the fork-marked smooth version.
The mound of dough below the two cookies is what my scooped dough looked like after chilling in the fridge. These cookies did not spread when baking, so that’s why I wrote Step 8 with the recommendation of flattening the cookie after about 13 minutes.