The ultimate S.M.A.R.T. Cookie Base: Peanut Butter / Peanut Butter Chocolate Chip

Version # 2: Peanut Butter / Peanut Butter Chocolate Chip. The ultimate S.M.A.R.T. cookie base can be doubled divided, kept frozen and used at a later time to make a variety of gluten-free cookies like; Chocolate Chip, Oatmeal chocolate chip, Oatmeal Raisin, Double Chocolate, Peanut butter, Peanut butter chocolate chip or whatever you can dream up.

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Prep Time 30

Cook Time 13

Course Cookies, Dessert, Snack, treats

Cuisine American, Canadien

Servings Portions

Equipment

1 Stand mixer 5 or 7 quart is ideal
1 Hand mixer with 2 large bowls
1 whisk and wooden spoon

Ingredients

Dry Ingredients

2 ½ Cups Peetz S.M.A.R.T. Blend Allergen-Free All-Purpose Flour
2 tsp baking powder double acting
1 tsp baking soda
1 tsp cream of tartar
½ tsp salt

Add the following to make Peanut Butter

1 Cups Natural peanut butter Natural Unsweetened peanut butter is best as the cookies are sweet enough, and no need for processed sugars in S.M.A.R.T. recieps, we only use cane sugar.
⅓ Cups S.M.A.R.T. Blend All-purpose flour Additional flour will keep your cookies from spreading with the natural oils from the added peanut butter.

Add the following to make Peanut Butter Chocolate Chip

1 Cup Natural peanut butter Natural Unsweetened peanut butter is best as the cookies are sweet enough, and no need for processed sugars in S.M.A.R.T. recipes, we only use cane sugar.
⅓ Cup S.M.A.R.T. Blend All-purpose flour Additional flour will keep your cookies from spreading with the natural oils from the added peanut butter.
1½ Cups semi-sweet chocolate chips For a guaranteed dairy-free choice, it's crucial to select chocolate that does not contain any dairy.

Wet Ingredients

1 Cup Butter / Fat I like to use Lard or vegetable shortening with a couple of drops of butter flavour or Margarine to keep it Dairy-Free
1½ Cups Old fashioned Dark Brown Sugar Packed The Brown sugar is what gives the cookies their chewyness.
½ Cups White Granulated Cane Sugar
2 tsp pure vanilla extract
2 Large eggs
1 Large egg yolk only Adding the yolk of one large egg, helps make the cookies even more chewy.

Instructions

Preheat oven to 350℉ on convection or regular
Spray, grease or line two cookie sheets with parchment paper
Sifting together the dry ingredients; S.M.A.R.T. Blend, baking powder/soda, cream of tartar and salt.
Blend the dry together In the bowl of a stand mixer, fitted with a paddle attachment, blend on low speed for 2 to 5 minutes while preparing the wet ingredients.
This step adds lightness, by adding air to the dry ingredients
Set aside the dry ingredients in a large bowl and prepare the wet.
Whisk together wet; fat, sugar, eggs and vanilla, in the bowl of the stand mixer, fitted with the whisk attachment for 1 min.
Once the wet is ready, switch to the paddle attachment, on low-speed slowly add the sifted, well-blended dry to the wet, and blend until lumpy batter forms.
Once the dry is well incorporated, mix on medium to high for
Split the batch in two, to make the two suggested flavours above or mix in the flavour you would like to freeze for next time.
You can also double up the extra ingredients and just make the whole batch your favourite flavour.
Using two tablespoons, portion out 12 or 24 balls of dough. Depending on if you decided to freeze half the batch. Press or pat them down on the prepared cookie sheets.
My daughter and I prefer different cookie textures. She prefers more soft and chewy and I prefer a crispier outside with some chewiness in the center.
Baking Instructions:
350 °F
Convection: 12 to 15 Minutes
Standard: 15 to 18 Minutes
Let the cookies set and cool on the cookie sheets, before transferring to a storage container.