Photo: Victor ProtasioThe winner ofThe Great British Baking Showseason 10 shares one of his favorite holiday recipes: “The sesame oil brings out the incredible flavor of the peanut butter”David Atherton’s Peanut Butter & Sesame Crinkle Cookies1 1/2 cups granulated sugar1 cup smooth peanut butter1/2 cup (4 oz.) unsalted butter, at room temperature2 Tbsp. toasted sesame oil1 tsp. vanilla extract1 medium egg1 cup (about 4 1/2 oz.) all-purpose flour1 cup uncooked old-fashioned regular rolled oats3/4 cup roasted peanuts, roughly chopped1 tsp. baking soda3/4 cup sesame seeds1.Preheat oven to 350°. Beat sugar, peanut butter, butter, sesame oil, vanilla and egg with a stand mixer fitted with paddle attachment on medium speed until smooth. Reduce speed to low, and gradually add flour, oats, peanuts, and baking soda, beating until combined. Chill dough 20 minutes.2.Line 2 large baking sheets with parchment paper. Spread sesame seeds on a plate. Scoop out heaping tablespoonfuls of cookie dough, and roll each into a ball. Roll balls in sesame seeds until evenly coated, and place 2 inches apart on baking sheets.3.Bake in preheated oven until deep golden brown, about 15 minutes.4.Cool cookies on baking sheets for 5 minutes. Transfer to wire racks, and let cool completely, about 10 minutes.Makes:2 dozenActive time:35 minutesTotal time:1 hour, 10 minutes
Photo: Victor Protasio
The winner ofThe Great British Baking Showseason 10 shares one of his favorite holiday recipes: “The sesame oil brings out the incredible flavor of the peanut butter”David Atherton’s Peanut Butter & Sesame Crinkle Cookies1 1/2 cups granulated sugar1 cup smooth peanut butter1/2 cup (4 oz.) unsalted butter, at room temperature2 Tbsp. toasted sesame oil1 tsp. vanilla extract1 medium egg1 cup (about 4 1/2 oz.) all-purpose flour1 cup uncooked old-fashioned regular rolled oats3/4 cup roasted peanuts, roughly chopped1 tsp. baking soda3/4 cup sesame seeds1.Preheat oven to 350°. Beat sugar, peanut butter, butter, sesame oil, vanilla and egg with a stand mixer fitted with paddle attachment on medium speed until smooth. Reduce speed to low, and gradually add flour, oats, peanuts, and baking soda, beating until combined. Chill dough 20 minutes.2.Line 2 large baking sheets with parchment paper. Spread sesame seeds on a plate. Scoop out heaping tablespoonfuls of cookie dough, and roll each into a ball. Roll balls in sesame seeds until evenly coated, and place 2 inches apart on baking sheets.3.Bake in preheated oven until deep golden brown, about 15 minutes.4.Cool cookies on baking sheets for 5 minutes. Transfer to wire racks, and let cool completely, about 10 minutes.Makes:2 dozenActive time:35 minutesTotal time:1 hour, 10 minutes
The winner ofThe Great British Baking Showseason 10 shares one of his favorite holiday recipes: “The sesame oil brings out the incredible flavor of the peanut butter”
David Atherton’s Peanut Butter & Sesame Crinkle Cookies
1 1/2 cups granulated sugar1 cup smooth peanut butter1/2 cup (4 oz.) unsalted butter, at room temperature2 Tbsp. toasted sesame oil1 tsp. vanilla extract1 medium egg1 cup (about 4 1/2 oz.) all-purpose flour1 cup uncooked old-fashioned regular rolled oats3/4 cup roasted peanuts, roughly chopped1 tsp. baking soda3/4 cup sesame seeds
1.Preheat oven to 350°. Beat sugar, peanut butter, butter, sesame oil, vanilla and egg with a stand mixer fitted with paddle attachment on medium speed until smooth. Reduce speed to low, and gradually add flour, oats, peanuts, and baking soda, beating until combined. Chill dough 20 minutes.2.Line 2 large baking sheets with parchment paper. Spread sesame seeds on a plate. Scoop out heaping tablespoonfuls of cookie dough, and roll each into a ball. Roll balls in sesame seeds until evenly coated, and place 2 inches apart on baking sheets.3.Bake in preheated oven until deep golden brown, about 15 minutes.4.Cool cookies on baking sheets for 5 minutes. Transfer to wire racks, and let cool completely, about 10 minutes.
Makes:2 dozenActive time:35 minutesTotal time:1 hour, 10 minutes
source: people.com
