One came from the US and the other was more of a World Citizen. Both had an identity and were rather proud of it.
The one from the US was proud because it had no animal fat. Vegans too could enjoy it. People called it Peanut Butter.
The other was proud of itself because almost everybody in the world knew it. Also, it could be easily made at home too. This was your 'friendly neighbourhood' Butter. Yeah, just plain Butter.
Once they got fighting as to which one was better. Arguments flowed and voices rose. They fought for several hours, but none agreed to give up. Then, when they were too tired to argue any further, they went to the kind(!) girl(!) Vaishali. They asked her to give the verdict. Vaishali, the kind girl(??) she was, convinced them that both were equal. That both were good in their own right, and it was wrong to compare them at all.
To prove that they were both equal, she gave them equal opportunity and importance. In these cookies. :)
(adapted from this German book)
Makes about 25 fairly large cookies
115 g. butter at room temperature
115 g. peanut butter (Smooth or crunchy doesn't matter.)
115 g. light brown sugar (I use only 100 g. of both sugars.)
115 g. castor sugar (Regular sugar after a whirl in the grinder is ok.)
115 g. oat flakes
85 g. all-purpose flour (Maida)
1 egg, beaten to just mix well
3 drops of vanilla essence
½ tsp baking soda
½ tsp baking powder
a pinch of salt
1. Preheat the oven to 180°C. Grease a baking sheet with some butter or line it with baking parchment. You'd be able to bake all cookies in one batch, if you have three baking sheets. This, however, is not necessary. I always bake them on one sheet in three batches.
2. In a large mixing bowl, combine both butters and mix well. You could also use your hand-held blender for this recipe.
3. Add the sugars, egg and vanilla essence and mix again.
4. Combine the flour, baking soda, baking powder and salt in a bowl and sieve these into the above mixture.
5. Add the oat flakes and mix thoroughly.
6. Now drop spoonfuls of this mixture well apart from each other onto the baking sheet(s) and press them lightly with a fork.
7. Bake the cookies for 10 minutes or until they are pleasantly browned.
8. Take the baking sheet(s) out of the oven and let cool for 2 minutes.
9. Then transfer the cookies onto a cooling grill and let cool completely.
Once cool, transfer the cookies into an airtight container.
They are great munchies for when you feel peckish at odd hours. Otherwise, offering them for breakfast with a mug of coffee is not a bad idea either. What say, Nandita? Shall I send them to your Weekend Breakfast Blogging #7 then? :)
Cookies with Two Butters