PEANUT BUTTER WITH COCONUT OIL RECIPES

Steps:

• In a large mixing bowl, whisk together the baking soda, baking powder, salt, flour, and cinnamon. Set aside.
• In another large mixing bowl, with an electric hand mixer, beat together the coconut oil and peanut butter.
• Add the eggs and beat. The mixture is going to be rather soupy at this point.
• Add the white sugar, brown sugar, and vanilla. Mix well.
• Add the wet ingredients to the dry ingredients. Stir until combined. It may be easiest to use your hands for this procedure.
• If the dough seems too oily or soft, cover and put it in the refrigerator to chill for anywhere from 30 minutes to an hour. The dough can be kept covered in the refrigerator for several days.
• When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
• Roll dough into 1-inch balls. Place 12 balls of dough, evenly spaced, on a standard sized cookie sheet. Press each ball of dough with the tines of a fork to make a cross-hatch pattern. The dough may be somewhat crumbly, give it support with the fingers of one hand while pressing the dough with the fork in the other hand. Reshape edges as desired.
• Bake for about 9-10 minutes for chewy cookies and 11-12 minutes for crunchy. 10 minutes in my oven produced cookies with a chewy middle with slightly crunchy edges.

Steps:

• Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake until set, about 15 minutes. Remove to wire racks to cool.