Classic Peanut Butter Cookies

Rev 1.00, last revised:  16-Nov-05

Peanut butter cookies have to be just about the second best cookie one can make.  A delightful mixture of crispy and chewy, these are fun to eat.  Who's first best?  This recipe was sent to me by a lady on the web some years ago.  Sadly, I only now got around to posting it.

Makes about 2-1/2 dozen or so (depends on size).


** I use a natural PB where the ingredient list says, "Ingredients:  peanuts, salt".

Preheat your oven to 375F [yes, this is one of those recipes wherein I uncharacteristically *do* preheat...(:-o)!]

In a work or mixer bowl, begin by beating the egg at medium-high.  Add the vanilla, butter, brown sugar, and peanut butter in order.  Mix for a minute or two until creamy and well mixed.

While that's mixing, dry mix together the granulated sugar, flour, baking soda, and salt with a whisk or spoon in another bowl.

Turn mixer to low, and slowly add the dry ingredients.  Once mixed in, turn to medium/medium-high (if your mixer can run it) and beat for another minute or two.

Scoop out enough to form into small balls about the size of golf-balls.  Set several inches apart on a cookie sheet.

Using first your palm and then a dinner fork, press each ball fairly flat in a crisscross action.  This will set up the traditional pattern on the surface of the cookie.  If the cookies stick to the fork, you can dip the fork into some melted butter or a little sugar.

Bake for 10 - 12 minutes.  Remove from the oven and allow to sit for a few minutes to firm up.  Then remove them to cool on, a clean linen towel or wire rack if you have one.