Yes folkses….I have finally gotten around to posting the Peanut Butter Cookie recipe (with photos) that proved to be the downfall of The Night Shift a while back.
WARNING! Bake and Eat with the computer turned off! (If only for poor Mama Lynn’s sake!)
😀
SOFT PEANUT BUTTER COOKIES
3 cps flour
3/4 tsp b. soda
1/4 tsp salt
1-1/2 cps packed brown sugar
1-1/2 cps white sugar
1-1/3 cps butter (softened) Use real (no salt added) if you can, it just tastes better!
4 eggs
2 cps peanut butter (smooth, crunchy, whatever blows your skirt up!)
2-3/4 tsp good vanilla extract
1. In a medium bowl, combine flour, soda, and salt. Mix well with a whisk and set aside.
2. In a large bowl, blend sugars using an electric mixer set on medium speed. Add butter and mix until it forms a grainy paste, scraping the sides of the bowl down as needed. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
3. Add the flour mixture and mix at low speed until just mixed. Do not overmix, or you’ll get a tougher cookie.
4. Cover bowl and refrigerate for at least 20 or 30 minutes (up to overnight)
5. Preheat oven to 300 F
6. Drop by cookie scoop or rounded Tablespoonfuls on a cool ungreased cookie sheet. Leave plenty of room between cookies for spreading. With a wet fork, very lightly press a crosshatch pattern on the top of the cookies, not pressing them completely flat. They will flatten more in the oven. Bake for 18-22 minutes until slightly brown around the edges. Remove cookie sheet from oven and place on a rack away from the heat of the oven. Let cool for at least 8-10 minutes before you attempt to remove them from the sheet, as they *WILL* crumble and/or fall apart while still hot.
Yes, these are time consuming (low oven, more cooking and cooling time) and a little fussy, but, OMG, are they good.
Proof. 😀
http://tinyurl.com/3dleht
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