Must give Credit where credit is due. This recipe comes from Cookies, Copyright 1988 by Company’s Coming Publishing Limited 6th Ed. Jean Pare
1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs, slightly beaten
1 generous teaspoon Vanilla
3 cups flour
1 ½ teaspoons baking soda
a pinch of salt
Preheat oven to 375F (190C)
Yes, do it, preheat the oven! I turn the oven on and by the time the first batch is ready to go in the oven, the first tray of cookies is ready to hit the oven.
Prepare baking trays…get them out of the cupboard now, while your hands are still clean.
And while you are at it, pour some sugar, about 1/3 of a cup into a bowl and stir with a fork to get any lumps out. Really that is just a ploy to get you to have a fork ready to go too!
Without any further ado…
In a small mixing bowl, combine flour, baking soda and salt. Give it a whisk or use that fork you have sitting in the sugar bowl.
In large mixing bowl cream butter and sugar until well combined. Add brown sugar and continue creaming for a minute. Add peanut butter and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add Vanilla and cream the whole lot for a few minutes scraping sides and bottom of bowl a couple of times.
Using a wooden spoon or mixing paddle on a mixer, stir in the dry ingredients until cookie dough forms a ball and pulls away from the side of the bowl.
Using a #2 (or #3) Pampered Chef scoop portion dough rolling each portion into a ball. Place on ungreased baking trays allowing room for expansion!
Slightly flatten each cookie with fork dipped in sugar. You can make a checkerboard pattern or just press the cookies once…your call.
Bake in preheated 375F oven for 12 to 15 minutes. If baking two trays at a time, rotate mid way through baking time to ensure even browning: top to bottom, bottom to top, front to back.
Remove from oven and let set on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
A few Notes
Cooking Times :it really depends on the size of the cookie. If they are smaller, they will only take 8 minutes! Be watchful the first time you make them, is my advice.
Add Ins
1 1/2 cups mini choc chips.
or 1/2 teaspoon almond extract
