Wednesday, September 09, 2009

Peanut Butter Cookies

Last week, in attempt to be a "wise spender," I purchased the JIF natural Peanut Butter rather than our usual Skippy peanut butter. It ended up being very slimy and oily. . . which doesn't really go great with a peanut butter and jelly sandwich. Jon eats them every day and even he was complaining (he usually only complains about egg based food and the color "white"). So, I figured the only remedy to speed the emptying of these containers would be to make peanut butter cookies (which I will making several batches over the next few weeks!). I looked online and found a great recipe at the blog Brown Eyed Baker and decided to make them. While reading her post she mentions that she found the recipe in an old cookbook of her mom's and the original had all sorts of name brands in it. So, after making these great cookies (the recipe did seem some what familiar) I googled the JIF recipe and sure enough, the exact same recipe. So, my delicious peanut butter cookies are the tried and true JIF brand Irresistable Peanut Butter Cookies. I guess you just can't go wrong with this recipe! Happy Baking!

Here's the recipe:

1¾ all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup creamy peanut butter
½ cup vegetable shortening
1¼ cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
Granulated sugar, for rolling cookies

1. Preheat oven to 375°. Line baking sheets with parchment or a silicone baking mat.
2. Combine the flour, salt and baking soda in a small bowl and set aside.
3. Combine the peanut butter, shortening, brown sugar, milk and vanilla in a mixing bowl. Beat at medium speed until well blended. Add the egg and beat just until blended. Reduce speed to low and add to the creamed mixture gradually, mixing just until combined.
4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross patern on the cookies, flattening them slightly.
5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a cooling rack.
Storing: Store these cookies in an airtight container for about a week. You can also freeze these cookies in a freezer bag for approximately 3 months and thaw when you are ready to eat them.

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