Irresistible Peanut Butter Cookies

July 19, 2008 at 7:26 pm Leave a comment

Cookies and milk

No, really. They are irresistible. Just try to make them and then not eat them. I baked two batches, and I’ve already eaten five six eight.

Luis is at work today, and it’s a Saturday. I think if I had to work on a Saturday, coming home to a full cookie jar would be a good thing. I mean, who doesn’t want to come home to cookies?

I dug out the recipe book that came with the KitchenAid, and lo and behold, I had all of the ingredients for peanut butter cookies. (By the way, you don’t need a KitchenAid mixer for this recipe. A hand mixer would be nice, but you don’t need that, either. You can burn calories mixing by hand, and then eat lots of cookies afterward to replenish your energy.)

The recipe was modified to exclude Jif in favor of a natural, crunchy PB. You have to stir the natural stuff to mix in the oil, but it’s made from peanuts and salt, no artificial gunk and no trans fatty oils. If you’re like me and you want to know way too much about peanut butter (“Well, actually Normie, it’s a little-known fact…”), Slashfood posted a survivor’s guide to all-natural peanut butter. I also used almond milk, only because that’s what I drink so that’s what I had.

Irresistible Peanut Butter Cookies

Makes 36 cookies.

  • 3/4 cup natural, crunchy peanut butter
  • 1/2 vegetable shortening
  • 11/4 cups light brown sugar, firmly packed
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 13/4 cups all-purpose flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • parchment paper (optional)

Let’s cook

  1. Place peanut butter, shortening, brown sugar, milk, and vanilla in a mixing bowl. If you are using a mixer, beat about a minute on a low to medium speed. If you’re hand mixing, roll up your sleeves and beat until well-blended and uniform.
  2. Add egg and beat until just blended.
  3. Combine flour, salt, and baking soda in a small bowl.
  4. Gradually mix in dry ingredients, mixing until just blended.
  5. Drop teaspoons of batter two inches apart onto baking sheets lined with parchment paper. If you’re not using parchment paper, drop them on ungreased cookie sheets.
  6. Flatten slightly with a fork in a crisscross pattern. (Isn’t that the best part about making peanut butter cookies?)
  7. Bake at 375 degrees for seven to eight minutes, or if you like them crunchier like I do, bake for 10 minutes.
  8. Cookies will harden as they cool. Serve with cold milk.
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Entry filed under: Baking, Dessert. Tags: , , , , .

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