My goodness, June is almost half over and I have not published a single post yet. This isn’t from a lack of interest–I have lots of posts in my drafts– but I seem to have an issue with finishing posts and hitting the ‘publish’ button.
On Friday, I visited my grandparents and we baked peanut butter cookies. Typically, we do enough baking to last the rest of the year, but these cookies are so delicious that we got to snacking and polished off our stash of them. So, of course, rather than cut down our cookie consumption, we just waited for a cloudy day to bake more.
- ½ cup butter or margarine
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup smooth or crunchy peanut butter
- 1 egg
- 1 ½ cups flour
- ½ tsp baking soda
- ¼ tsp vanilla
- ¼ tsp salt
- Preheat oven to 350°F.
- In a large bowl, mix all ingredients together with electric mixer until fluffy.
- Drop cookie dough onto baking sheets (non-stick or lined with aluminum foil).
- Bake for 8 minutes or until lightly browned.
- My grandmother and I doubled the recipe so we would have plenty of cookies, and we ended up with around 8 dozen or so (no exact count because, of course, we had to test a few . . . )
- Though not included in the recipe, we also put in some baking powder.
- It might be best to mix the sugar, flour, baking soda, and salt together in one bowl, and the butter, peanut butter, egg, and vanilla in another bowl, and then add them together gradually while mixing. We did it all at once and I think we worked the mixer harder than we probably should have.
- We used smooth peanut butter, but I am sure that crunchy peanut butter would work just as well.
- We didn’t put in any salt, partly because we don’t like to bake with it if it can be avoided, and partly because we didn’t have any.
What have you been baking these days???