(Makes 2 large rolls or 4 small rolls of cookie dough)
9 oz all purpose flour
1 teaspoon baking soda
6 oz unsalted butter (softened)
39 g peanut or grapeseed oil
1/2 teaspoon salt
5 oz turbinado sugar
4 oz brown sugar
284 g peanut butter (natural style)
75 g eggs
1 teaspoon vanilla extract
optional: bittersweet chocolate chips
Mix wet ingredients first, then add to dry ingredients.
Refrigerate dough, form into rolls with parchment paper, freeze rolls.
Bake at 375 F for 13 - 14 minutes, or until lightly browned.
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