Tuesday, December 11, 2012

Cookie Monday: Classic Peanut Butter Cookies

I have to give credit to my coworker D for this week's choice of cookie. This is how it went:
J, quietly talking on my unit at the hospital: "So what kind of cookie are you making on Monday?"
Me: "I don't know yet --"
*Sounds of someone running in the hall*
D: "PEANUT BUTTER MAKE PEANUT BUTTER LAUREN"

And then just to reiterate, he posted a recipe on my FB later that day to convince me to make them. I didn't use his recipe (it's HERE, if you are wondering) but I did make peanut butter cookies for Cookie Monday. I used a recipe from Better Homes & Gardens because I had just gotten their 100 Best Cookies special. No chocolate chips, no extra peanuts (and NO SHORTENING, I refuse to use shortening) - I wanted a straight up peanut butter cookie that has the definitive hashmarks on the top. And that is exactly what I got!

I doubled the recipe and got a little over six dozen cookies. I also made a gluten-free recipe for PB cookies, which you can find HERE. I was really happy with the result and my coworkers seemed to be as well. Including D, who ate 9.

cookies

Classic Peanut Butter Cookies
BHG

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Granulated sugar, for rolling

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.

Yield: 3 dozen

Tip
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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