POSTED BY: ERIKA
Yesterday it was rainy and gloomy here in Portland. Instead of wishing for sunshine, I used it as an excuse to make a batch of cookies!
My favorite flavor of Wild Squirrel to bake with is Cinnamon Raisin. The cinnamon adds a little something extra to your average p.b. cookies and the raisins make them extra moist and delicious!
I brought them to a meeting yesterday and all 50 of them were gone within 10 minutes! I took that as a good sign ;) I was repeatedly asked what the secret ingredient was and I responded…well, Wild Squirrel Peanut Butter of course!
Wild Squirrel Cinnamon Raisin Peanut Butter Cookies
(Gluten and dairy free!)
2 cups Wild Squirrel Cinnamon Raisin Peanut Butter
2 cups of sugar
2 teaspoons baking soda
1 teaspoon of vanilla
3/4 cup chopped roasted salted peanuts
Dash of salt
- Preheat oven to 350 degrees F. Grease cookie sheets.
- In a medium bowl, stir Wild Squirrel peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Stir in chopped peanuts. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork. (My favorite part!)
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Sit down with one of your freshly baked cookies and enjoy!
These cookies are wonderful because it’s a classic cookie recipe with an unexpected “cinnamon-y” twist. I promise, everyone who tries one will be saying… “Yuuummmmm!”
Have an AWESOME Tuesday!