How to Make It
Preheat oven to 350°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk; set aside.
Place brown sugar, peanut butter, and oil in the bowl of a stand mixer. Cream together with paddle attachment until fully incorporated (about 1 minute). Add milk, vanilla, and egg; mix on medium-low speed another 1 minute or until emulsified. Add flour mixture, and mix on low speed until just combined (about 15 seconds). Using a rubber spatula, make sure there are no rogue streaks of peanut butter.
Scoop dough with a 1-tablespoon cookie scoop 2 inches apart onto baking sheets lined with parchment paper (or roll tablespoonfuls of dough into balls and arrange on baking sheets). Bake at 350°F for 10 minutes. Remove from oven; immediately make a “thumbprint” impression with the handle of a wooden spoon (tamp down 2 or 3 times for a nickel-sized indentation). Place cookies on a wire rack; cool completely. Spoon 1/2 teaspoon jelly into indentation of each cookie.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice