Dutch pindakaas tastes a bit different from other peanut butters. Calve pinderkaas is one of the most popular brands. I personally like the Dutch version better. I eat it on brown bread with sambal for breakfast. This is not a Dutch habit, but reflects my culinary jetlag.
A quick cultural note for those thinking of trying this at home, vlokken is only one of many types of breakfast toppings for bread. There is also hagel - translates as hail like the stuff that fall out of the sky and breaks stuff but this is more like flavoured jimmies; 100 & 1000s for English readers. It comes in many flavours including various fruits, different types of chocolate. Another are muisjes in pink or blue. It literally translates as mice. These are generally smaller than hagel and are apart of the celebration for the birth of a child.
This recipe for cookies is named for Dutch friend of mine who is very fond of these. If you share this recipe please use "Denise' Pinda Cookies." I think she would be very pleased if the recipe showed up in other places with her name. ;-)
Step 1: Raw Ingredients
125 gr unsalted butter
125 ml raw brown sugar
4 ml Vanilla
125 gr Peanut butter (Pindakaas)
1 medium egg
Dry ingredients grouped in containers to make the process easier.
250 ml of rolled oats (I used a very roughly processed haver with lots of extra fiber)
Set 2 - these ingredients need to be sifted together
125 ml Flour
8 gr baking powder (half a packet)
4 gr of fine salt
300 gr Extra Puur Royle Vlokken (40% chocolate content )
250 gr Salted peanuts ( you can use unsalted if you are watching your sodium intake, but the results taste a bit blander)
Step 2: Cream the Wet Ingredients Until Smooth
Step 3: Add the Sifted Flour / Baking Power/ Salt Mixture
Step 4: Add the Oats (haver)
Step 5: Add the Puur Chocolate Vlokken and Salted Peanuts to the Mix ( Be Gentle )
Step 6: Transfer the Batter to a Bowl and Let It Rest in the Refridgerator
If you review other recipes for short crusts online you will see that almost all of the better recipes suggest letting the dough rest. Patience improves the result. Resting the dough improves the texture and I think improves the flavour. If you have your doubts about this you can divide the dough in half; bake one half of the cookies immediately and the second half after 24 hours. Let your mouth be the judge of the results!
Add your results to the comments if you have tested this. My results have been better with a longer wait.
Step 7: Go Do Something Else While the Dough Rests!
Step 8: Preheat the Oven to 175C (350F) and Form the Cookies
Step 9: Bake Cookies for 10-13 Minutes
The cookies smell great out of the oven, but I think they taste better when they have cooled a bit.