Peanut Butter Cookie Recipe

This is just a basic ordinary peanut butter cookie recipe. But the taste is not ordinary. With a plate of these cookies and a tall glass of milk I'm in cookie heaven.

Kiddies love peanut butter. And there's no better peanut butter delivery device than a peanut butter cookie.

The last time I made this recipe my 10-year-old cousin Catherine ate until I thought she was going to be sick.

And this was in spite of leaving the baking soda out of the first batch. I blame that on the fact that Catherine was "helping". That's my story and I'm sticking to it. :)

Actually they weren't bad without the soda. Kind of like a shortbread cookie.

About Peanut Butter

There are worlds of differences in brands of peanut butter. The better the quality the higher the price.

Some of the cheaper brands even remove the peanut oil and replace it with cheaper oil.

My personal preference is Smuckers All Natural. The ingredients list has two items. Roasted peanuts and salt. Now that�s as natural as it gets.

In fact when you first open it you have to stir in the oil because there are no emulsifiers and it separates while sitting on the grocery shelf.

You also have to refrigerate after opening because there are no preservatives and it will turn rancid.

Before you make a batch of cookies read the ingredients list on your peanut butter. The better the peanut butter the better the cookie.

Here's the recipe I use most of the time:

Peanut Butter Cookie Recipe

1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs, beaten
1 cup Smuckers All Natural peanut butter
3 sifted cups flour
2 tsp. baking soda--don't leave this out! :)
1/4 tsp. salt
1 tsp. Vanilla

Preheat oven to 375 degrees.

Cream the butter and sugars. Add eggs one at a time and mix until smooth. Add vanilla and blend. Mix in peanut butter. Sift flour once before measuring, then again with soda and salt. Add to peanut butter mixture.

Form into balls about one inch in diameter and place on a greased cookie sheet. Make a waffle pattern on the cookie by flattening with the tines of a fork. Bake for 12-13 minutes.

This peanut butter cookie recipe produces a cookie that�s slightly crisp but still somewhat chewy.

If you would like a softer, chewier cookie refrigerate the dough for 15 minutes before forming the balls. After forming the balls and pressing with a fork as before refrigerate again on the cookie sheet for another 15 minutes.

Bake at 300 degrees for about 15 minutes.

Starting the cookie sheet and dough cold, reduces the spread, making thicker cookies.

The lower oven temperature keeps the outside of the cookie from getting too crunchy before the inside of the thicker cookie finishes cooking.

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