Old Fashioned Peanut Butter Cookies

Jon will frequently request food by lamenting out loud that I never make him __________ (fill in the blank with tacos, swedish meatballs, muffins, banana bread, cookies, pie, etc.). In the case of peanut butter cookies, he was right. I'm not sure I've ever made them, and given that peanut butter has been a major food group for me during the last 6 months, I can't imagine why. There is no shortage of recipes out there and between my own cookbooks and the internet, I pieced together what I consider to be a pretty good one.

Old Fashioned Peanut Butter Cookies
Ingredients:
1 cup unsalted butter (2 sticks), softened
1 1/2 cups creamy peanut butter (I used Skippy Natural, it worked well)
1 cup white sugar
1 cup brown sugar
2 eggs
2 1/2-3 cups flour (I used three and had a little extra flour in the bottom of my mixer)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

In a mixer, or a bowl using a hand mixer, cream together butter, peanut butter and sugars. Add eggs one at a time, mixing until incorporated.
In a separate bowl, whisk together flour, baking powder, salt, and baking soda.
Add flour mixture to mixer bowl, stirring on low until just combined.
Refrigerate dough for at least one hour, or overnight. I kept it to an hour, and it was fine.
Roll one inch balls of dough and put on a cookie sheet. I use Silpat liners. I also used a cookie scoop, which looks like a mini ice cream scoop, to portion my dough. It was a gift from my friend Megan, and I'm a little obsessed with how easy it makes baking cookies!
Using a fork dipped in cold water, make cross hatch marks on the cookies.
Bake at 350 for 11 minutes, turning once in the middle. We like our cookies very soft, so adjust cooking time according to your taste.
Allow to cool 5 minutes on cookie sheet before transferring to wire racks to cool completely.

This made about 50 cookies for me. That is too many cookies to have around the house.

Comments

So Long, 1986 Kitchen

When we moved into this house, the kitchen was mostly functional, but ugly. Our house was built in 1986, and the kitchen showed everything that the 80s had to offer by way of style. Grainy oak cabinets, heavy hardware, beige laminate countertops, a white tile backsplash with little flowers painted on, and a weird tiny eat-in area that had been converted to a useless tile countertop that was impossible to keep clean. In the three years that we have lived here, I complained about the ugliness of the kitchen approximately 8,888,888,888,888 times. We discussed several iterations of this renovation ranging from taking down load-bearing walls, reconfiguring the layout, and gutting everything to just getting new cabinet hardware. This winter, when we had a few months without too many commitments, we tackled the renovation. Obviously, by we I mean that Jon did the bulk of the work, I complained about how many times I had to clean tile dust off th...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

at home with ann

Search This Blog