Chefmom's Classic Peanut Butter Cookies
1 stick (1/2 cup) butter, slightly softened
1/2 cup Crisco shortening
1 cup creamy Peanut Butter
1 cup well packed light brown sugar
1 cup granulated sugar
2 large sized eggs
2 1/2 cups flour
1 1/2 tsp baking powder
2 tsp baking soda
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Extra granulated sugar for rolling
Preheat oven to 350°. In a large mixing bowl, beat the butter and Crisco until smooth. Add the sugars and beat until combined and starting to lighten in color. It will still be a bit grainy.
Add the eggs one at a time, scrape the bowl and slowly add the flour and leavenings.
Shape into walnut sized balls, I love my #40 cookie scoop. Roll in granulated sugar to coat. Place on sheet pans with a silpat, parchment paper or regular ungreased pans, about 2-inches apart. For my 12x18 sheet pans I place them 3 by 4. With a fork, make cross hatch pattern, or other pattern.
Bake approx. 13-15 minutes until they JUST start to turn golden. They will be soft and not hold together when picked up. You want the tops to just start taking on color, and still be a "hair" puffy and moist. Be sure to rotate the pan in the middle of the baking time. Also be sure to write down the time for your oven and baking sheets, it will vary from my time.
Cool on the sheet pan, unless you are baking on ungreased pans. Allow the cookies to cool for about 1 minute before carefully transferring them to cooling racks. Store in airtight containers or freeze wrapped in plastic zip bags in a plastic container. This dough does not freeze well when raw.
Yield: 3+ dozen.
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Variations
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Peanut Butter Blossoms
Bake smaller cookies, about half your regular size (I like my #70 scoop), roll in sugar and then just lightly flatten with your hand. As soon as they come from the oven, begin pressing unwrapped Hershey Kisses into the center. After you have pressed about 7 kisses, go back to the first and give it a little wiggle to help place the melted chocolate into the cookie. I find this helps it to stay in place a little better. Allow the cookies to cool on the sheet pan, or transfer with a spatula, carefully to a cooling rack.
Peanut Butter Tassies
Roll the cookie dough in sugar, make smaller scoops ( I like my #70 scoop), press into an ungreased tassie (mini cupcake pan) pan. Bake for approximately 8-10 minutes. When removing from the oven, immediately press an unwrapped Mini-Sized Reese's Peanut Butter Cup into the center and press so the top is even with the top of the cookie. Allow to cool for about 5 minutes in the pan before removing carefully and placing on a cooling rack.
Peanut Butter Chocolate Chip Cookies
Add 2 12-ounce bags of Nestle semi-sweet chocolate chips to the above recipe, bake as you would normally.
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A Note from Chefmom…
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Ah, what is more "homey" than Peanut Butter cookies. This is my mother's recipe, from the Betty Crocker cookie book. This was the book we used for all of our cookie recipes. I can remember when she would turn her back and I would VERY quickly pop a ball of dough in my mouth and try to eat it as inconspicuously as possible! And, to carry on the family tradition, I make this recipe very often. It's not a crisp cookie, and not a soft cookie, but it falls into the category of "chompy". To me, that is what a peanut butter cookie should be!!
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Cookie Scoops of all sizes, Bulk Parchment paper, Half Sheet Pans and
Silpat liners are all available from:
http://www.bridgekitchenware.com
A Catalog is $3, and well worth it! It's a great company!
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