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Sunday, November 8, 2015

Ginger Oatmeal Peanut Butter Cookies

It's the root of all life and all remedies.  It gives heat without spice, flavor without salt, and a full load of nurture in its nature.
This week ginger has been on my mind.. and it materialized in normal rounds of dinners, but it was the star of these cookies..
This recipe is similar to the Oatmeal Cocoa Bean Cookies, but with a slightly different twist.
Yield 40 small cookies
90g (oz) room temperature butter
30g (oz) natural peanut butter
115g (oz) brown sugar or cassonade
1 egg
70g (2.5oz) flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1 tsp ground ginger
1 1/2 cup oats
100g (3.5oz) dark chocolate, broken into bits (mine had coffee beans in it)
20g (oz) roasted cocoa bean, crushed with a mortar and pestle into chunks
4 Tbsp minced candied ginger
1.  Sift the flour, baking soda, spices, and salt together and set aside.
2.  Cream the butter, peanut butter, and sugar together.
3.  Add the egg and beat well until as homogenous as you can.
4.  At this point, I like to switch to a wooden spoon.  Add in the sifted dry ingredients a bit at a time until evenly incorporated.
5.  Stir in the oatmeal, crushed cocoa beans, candied ginger, and dark chocolate bits.
6.  Place 1 Tbsp sized balls of dough onto a baking sheet, separating each ball at least 1 1/2 inches apart.  With 1 Tbsp I had around 40 cookies.
7.  Bake in a preheated oven at 190°C 375°F for 12 minutes.
8.  Remove and let cook on a wire rack at least 10 minutes before eating.

They look so perfect in that cookie jar!

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