Yield: approximately 8 mega cookies or 20-24 normal size

I met Reannon Peterson, the creator of my inspiration recipe, a couple of years ago when I consulted with her for “Vegan 101,” a story I wrote for The Virginian-Pilot. She was and is employed by PETA, though she recently returned to school and has almost earned her teaching license. (What a great addition to the profession she will be!) You can find her original recipe, known as “RP’s Famous Peanut Butter-Chocolate Chip Cookies,” at http://vegcooking.com/. One taste and you’ll know why they’re famous. I didn’t monkey with her recipe too much, but I did add almond extract, as I think it deepens the peanut butter flavor, making it a little more complex. I also substituted 1 cup of the flour with whole wheat flour. And finally, I omitted the tiny bit of water in the original recipe, gave a more specific amount of soy milk and added more chocolate chips. You’re sure to enjoy either version whether raw–the dough is irresistible–or cooked.

1 cup peanut butter (preferably, non-hydrogenated), creamy or crunchy
1/4 cup vegan butter (I like Earth Balance)
1 teaspoon vanilla
½ teaspoon almond extract
½ cup granulated sugar or raw sugar
½ cup brown sugar
½ cup unbleached all purpose flour
1 cup whole wheat flour
3/4 teaspoons baking soda
1/2 teaspoon salt
1/3 cup unsweetened soy milk
6 ounces vegan (non-dairy) chocolate chips

Preheat the oven to 350°F. Lightly grease a baking sheet or line with Silpat. (If making normal size cookies, use two baking sheets.) In a large mixing bowl at medium-high speed, cream together the peanut butter, butter, vanilla, and almond extract. Add the sugars and continue creaming until fluffy. With the mixer on low speed, mix in flours, baking soda, salt and soy milk. Dough should be soft enough to hold its shape, but not sticky. If too stiff, add more soy milk, a teaspoon add a time until desired consistency is reached. When almost combined, add chocolate chips and mix until all ingredients are well combined and chips well distributed. Avoid over-mixing.

For mega cookies, use an ice cream scoop to make 8 mounds of dough, about two inches apart, in three staggered rows on one cookie sheet. (To make normal size cookies, use a small scoop to make 20-24 mounds of dough, divided between two baking sheets.) Flatten each scoop to approximately one-third of an inch thick using your fingers. Press fork tines lightly into dough first in one direction, then turn the fork 90 degrees and press again to make a classic criss-cross design. If fork sticks, dip in flour or spray with non-stick spray. (For mega cookies, press fork two to three times, side by side, in one direction to nearly cover surface before turning 90 degrees and repeating.)

Bake mega cookies for 13-15 minutes and normal size cookies for 8 to 10 minutes or until the edges are golden, rotating sheets halfway through. Be careful not to over bake. Cool cookies slightly on trays until they hold their shape, then remove to a wire rack to cool completely. Store in an airtight container.

Source: Slightly adapted from Reannon Peterson at http://vegcooking.com/