Thursday, September 30, 2010


1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

Combine the peanut butter and canola oil in a large mixing bowl. Add the brown sugar and the granulated sugar to the peanut butter mixture. Mix together well. Add the eggs and the vanilla extract mixing in well. In a small bowl combine the flour, cocoa powder, baking soda and salt. Add the flour mixture to the wet mixture stirring until blended. (This is a sticky dough.) Stir in the mini chocolate chips. Drop the dough onto ungreased cookie sheets by a rounded teaspoonful. Place approximately two inches apart. Using a fork, flatten cookies slightly making a crisscross pattern on the tops. Bake at 350 degrees for about 8 to 10 minutes until the cookies are set and the tops are cracked. Cool on the cookie sheets for 2 minutes. Remove to wire racks to cool completely.

Yield: Approximately 48 cookies.

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