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Freezer Staple: Peanut Butter Cookies (Finding Harmony Recipe of the Week)

September 27, 2013

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I baked up some peanut butter cookies to carry to my first grandbaby down in North Carolina (still waiting as of this writing/posting). Of course I know technically the grandbaby won’t eat the cookies but the mother will, and she plans to nurse, so there you go. Cooking for my grandbaby.

I went to my trusty recipe box but my tried and true, greased-up-and-stained-up recipe card was gone! Nowhere to be found. Luckily I had this written down on the computer, to send one of my daughters at some point, I’m sure. It is nothing fancy, but your basic peanut butter cookie and I whipped them up in less than 15 minutes using my powerful Kitchen Aid mixer.

Now, the recipe says you are supposed to let them chill a half hour before baking but I rarely do and this time I tried another shortcut and discovered, eureka, you really don’t have to roll them in balls to press them crisscross with a fork. Are you reading this Doreen?

My youngest loves to make and eat peanut butter cookies and she frequently would surprise me with them when I came home in the four years she lived at home after college and mixed up a batch on her day off. But she HATED to roll them in balls so always wanted me to help with that.

So I skipped that step and just plunked dough on the cookie sheet and pressed that hunk down..

Take that, cookie dough. Good anyway you press them.

Who really can tell the difference between the ones rolled into a ball first

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And the ones just kind of spooned or forked onto the cookie sheet?

You can maybe tell here.

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But not here.

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Or below. And who cares, as long as you’re not a food stylist prettying up things for a blog.

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Which I’m not.

So enjoy my homely tips and not bad cookies.

My husband and his brother scarfed this whole plate down before I whisked the last one away.

Peanut Butter Cookies

Cream together:
1 c. shortening
1 c. peanut butter

Add and mix:
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanilla

Then add dry things:
3 c. flour
1/2 tea. salt
2 tea. soda
1 tea. baking powder

Chill dough as long as you can. Shape into 1″ balls. Press with fork. 375 degrees for 12-15 minutes.

***

What are your favorite freezer-staple cookies? 

And here’s a bonus: the best site for figuring out what went wrong with your baking.

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From → Family Life, Food, Recipes

6 Comments
  1. I have MANY fond memories of helping my mom in the kitchen making these… my job: to make the fork imprints… a VERY important job… they aren’t proper peanut butter cookies if you haven’t made the little cross-hatch with the fork… I wonder… an update for the 21st century… rename these “Peanut Butter Hashtags”?

    • I’m glad it took you back to making cookies with mom in the kitchen –and yes, fork imprints are important to peanut butter cookies. I was just suggesting you can skip the roll-into-balls stage–but not the hashtag imprint! I wish I’d thought of that name. Now you have a new item to market. Ha.

  2. Pat C. permalink

    Easy Peanut Butter cookies: l box yellow cake mix,l cup pnut butter,1/2 cup oil, 2 eggs. Mix and drop on cookie sheet.

    • Whoa. That does sound great and easy! I always keep yellow cake mix on hand as that is one of my husband’s favorite, along with peanut butter cookies! Thanks!

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