Peanut Butter Cookies

Peanut Butter Cookies

Soft, sweet and salty old-fashioned peanut butter cookie that stays soft when stored in air-tight container. This recipe yields approximately 2 dozen bits of goodness. The important thing here is not to over-bake the cookies. Don't be fooled - they will not really look done after 8-10 minutes, but trust me - they are. (Plus, they continue to bake a bit after you take them out of the oven.)


Ingredients:

1 c. creamy peanut butter
1/2 c. softened butter
1/4 c. granulated sugar
3/4 c. packed light brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. kosher salt

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or silpat mat.

Cream together the peanut butter, butter and sugars using a stand mixer.

Add the egg and vanilla extract and mix until combined.

In a separate bowl whisk together the flour. baking soda and salt. Add this to the butter mixture 1/3 at a time, mixing well after each addition.

Roll the dough into 1 to 2 inch balls. Roll each ball in granulated sugar and place on prepared cookie sheet. Make criss-cross pattern in cookies using a fork.

Bake for 8-10 minutes or just until the tops begin to crack. DO NOT OVERBAKE! They will still be quite light in color, and the bottoms will not have browned. Let them cool on the cookie sheets until they have firmed up, then remove to wire rack. (My oven=9 minutes)

more cake!

Dear Kristin,

I'm back! As you know from our telephone conversations, we recently bought/sold our house, and have been so busy moving out & in that I've not had any time to cook, let alone sit down & write about it! Somehow, no matter how much we clean in the new house, we keep on finding more areas that need attention. Your poor dad has not had much rest at all since he retired in February! As a matter of fact, I've kept him so busy that he's lost 15 pounds since we started this whole thing.

Well, we can't let dad waste away any further. So, I made one of my stand-by desserts last weekend - let's just say that it only took the two of us 3 days to finish an entire 13x9 cake.This cake is one of our all-time favorites. I've been making it for years, and there are a few reasons why:
1. Both kids and grown-ups like it.
2. I usually have everything the recipe calls for right in my kitchen. (Honestly, a kitchen without peanut butter is no kitchen at all.)
3. You can snack while you bake - first, you get to lick your fingers, spatula and measuring cup after doling out the peanut butter. Next, you get to taste-test the streusel topping (Do this before you add the eggs, please!) Sugar, peanut butter & butter crumblies? This is banned in four states. Finally, you must make sure that the chocolate or peanut butter chips you are using are still edible, and the only way to do this is to taste a small handful.. (Not that they have ever gone bad in my kitchen!)
4. When the cake comes out of the oven, all you need to do is pour a big cold glass of milk & enjoy!

peanut butter picnic cake
(adapted from Farm Journal's Complete Home Baking Book c. 1979)

2 1/4 c. flour
2 c. light brown sugar
1 c. smooth peanut butter
1/2 c. butter, softened
1 tsp. baking powder
1/2 tsp. baking soda
1 c. milk
1 tsp. vanilla
3 eggs
Chocolate and/or Peanut Butter Chips

Combine flour, brown sugar, peanut butter & butter in mixing bowl. Beat with electric mixer at low speed until mixture resembles coarse crumbs (this is the streusel topping). Remove 1 c. crumbs & set aside.

Add baking powder, baking soda, milk, vanilla and eggs to remaining crumb mixture. Beat 3 minutes at medium speed. Pour into greased 13x9x2 inch pan. Sprinkle with reserved crumbs and chocolate &/or peanut butter chips.

Bake at 350 F. for 40 minutes or until cake tester or toothpick inserted in center comes out clean.

Pour a nice tall glass of milk & enjoy!