Peanut Butter Cookies
Makes a huge batch but can easily be halved. Certain children
have been raised on these. A family favourite.
One serving is as many as can be held between thumb and index finger.
|Ingredients||Imperial x1||Metric x 1|
|Butter or margarine, softened||1 cup||250 ml|
|Brown sugar, packed||1 cup||250 ml|
|Granulated sugar||1 cup||250 ml|
|Smooth peanut butter||1 cup||250 ml|
|All-purpose flour||3 cup||750 ml|
|Baking soda||2 tsp||10 ml|
|Salt||1/4 tsp||1 ml|
Cream butter and both sugars together. Beat in eggs, 1 at a time. Mix in peanut butter.
Stir in flour, baking soda and salt. Shape into small balls. Place on un-greased cookie sheets allowing room for expansion.
Press with fork dipped in a little flour. Bake in 375F (190C) oven for 10 to 12 minutes (try one of two cookies first and adjust time up or down)
but don't over-bake. Makes 6 dozen.
Peanut Butter Chip Cookies:
Add 1 to 2 cups (250-500 ml) semisweet
Peanut Butter Jelly Nests: Shape dough into 1 inch (2.5 cm) ball. Place on cookies sheet. Press with thumb to indent.
Bake in 375F (190C) oven for 5 minutes. Press again. Bake for 7 to 10 minutes more. Fill with red raspberry or strawberry jelly while cookies are
still warm or store and fill as needed.