Friday, November 18, 2011

Peanut Butter Cookies

So I came home today and decided I wanted cookies after a long day of work. Though really, I think its an after thought from yesterday. I was going non-stop yesterday! I woke up went to work, taught for two periods then went and did a cycling class then ran to the temple then did genealogy for an hour or so then went and tutored for two hours and then showered went to dinner, had a book club meeting then came home to prepare a test for the next day then went to sleep and woke up and went to work, then did some genealogy, then came home and made cookies. Wow... what a past two days. But I feel like right now is such a nice time to just sit and eat a delicious peanut butter cookie.

Soft and Chewy Peanut Butter Cookies
Makes: 4 to 4 1/2 dozen

1/2 cup butter, softened
1 cup peanut butter
3/4 cup white sugar
1/2 cup firmly packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

  1. Preheat oven to 350 degrees F
  2. Beat together butter and peanut butter until well combined.  
  3. Add sugar and brown sugar, beat until fluffy.  
  4. Mix in egg, milk, and vanilla extract until smooth.  
  5. Add flour, baking soda, baking powder, and salt and mix just until blended.  
  6. Roll balls of dough about the size of walnuts then roll in white sugar before placing on a baking sheet.  
  7. Bake at 350 degrees F for 10 to 12 minutes.  Do not over bake.  Cookies will be puffy, soft and slightly brown on the edges. Let cookies cool on the baking sheet for at least 3 minutes before removing to wire racks to cool completely (here is where they will continue cooking).  Store in an airtight container at room temperature.

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