Someone requested peanut butter cookies for today. I was so excited. I love these chewy little bites of peanut butter! Baking up some for someone else means I can make a couple extra for myself! Right, as a rule I don't bake goodies for myself because I EAT THEM!
These mix up quite fast and then there is enough to freeze for some other day. Or you can make all 6 dozen at once to eat or share.
Now and Later Chewy Peanut Butter Cookies
1 16 ounce jar creamy peanut butter (15 or 17 ounce jar is okay too, just get close.)
1 cup shortening
2 1/2 cups DARK brown sugar, packed
3 ounces (6 Tablespoons) milk
1 ounce vanilla (2 Tablespoons)
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
Preheat oven to 375F.
Combine brown sugar, shortening, milk, vanilla and peanut butter in large bowl. Beat with mixer until creamy.
|So much brown sugar!|
Add eggs, beat just until combined.
Mix in baking soda and salt.
Blend in flour.
|Dough will easily shape when mixed.|
Cross hatch with a fork.
Bake 7-8 minutes. Do not over bake! Over baking will cause dry hard cookies. Remember, they continue to bake for a little while when you remove them from the oven.
**To freeze extra cookie dough, shape cookies like you were going to bake them and freeze on parchment covered cookie sheet. When completely frozen put in freezer bag or other container.**
Now grab a glass of cold milk and enjoy.