Wow. Ages have passed since my last baking adventure. We had to close the Cafe in February, and since then my time has been spent doing many other things outside of the kitchen! Well, I have had an yearning for peanut butter cookies for about a month, and I finally had the opportunity to bake, so I splurged and made 6 dozen of the little devils! They are outstandingly (fyi, definitely a word, I dictionary.com-ed it) amazing just out of the oven. You're supposed to allow them to cool for 2 mins, then transfer off the baking sheet to cool entirely, but...I'm as impatient as they come. 4 cookies later.....I took a batch to work, stacked some in our cookie jar, put the rest in the freezer for good keeping. ENJOY!
**the following recipe can be found on the back of your JIF jar!
i won't deny having used a classic :) **
i won't deny having used a classic :) **
INGREDIENTS
2-1/2 cups firmly packed light brown sugar
1-1/2 cups Peanut Butter
1 cup Butter Flavor CRISCO® Stick
1/4 cup and 2 tablespoons milk
2 tablespoons vanilla
2 egg
3-1/2 cups sifted all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
DIRECTIONS
1) Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
2) Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs. Beat just until blended.
3) Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
4) Drop by rounded spoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with fork.
5) Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
2-1/2 cups firmly packed light brown sugar
1-1/2 cups Peanut Butter
1 cup Butter Flavor CRISCO® Stick
1/4 cup and 2 tablespoons milk
2 tablespoons vanilla
2 egg
3-1/2 cups sifted all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
DIRECTIONS
1) Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
2) Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs. Beat just until blended.
3) Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
4) Drop by rounded spoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with fork.
5) Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
No comments:
Post a Comment