Wednesday, October 10, 2012

Now and Later Chewy Peanut Butter Cookies


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)
    2 eggs
    3 1/2 cups flour
    2 teaspoons baking soda
    2 teaspoons salt
PRINT RECIPE

Directions

    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.
    Scoop approximately 1 tablespoon of dough per cookie onto ungreased or parchment covered cookie sheet.

    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.

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