1/2 cup butter 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1 1/4 cups flour 1/2 teaspoon salt 1/2 teaspoon soda 1/2 teaspoon vanilla |
Set the oven at 350 °. Butter two large cooky sheets.
Let the butter and the peanut buter stand until they are soft but not melted. Beat them together with a mixing spoon or a blending fork until they are creamy. Beat in the sugars. Add the rest of the ingredients and beat well.
The mixture should be just stiff enough to hold its shape without running over when you take up a spoonful. If it is softer than this, stir in a little more flour. (No more than a 1/4 cup should be needed.)
Arrange teaspoonfulls of the mixture on the cooky sheets, leaving 2 inch spaces between them. Press flat with a floured spoon or a floured tumbler. Dip a fork in flour and press each cooky to make a pattern on it.
Bake about 10 minutes. Slide the cookies from the cooky sheet and setthem on a cake cooler or the table to cool. Butter the pans again and bakethe rest of the dough the same way.
Notice there are equal quantities of the first 4 ingredients. I use one peanut butter jar of each then throw the jar away. Saves washing a measuring cup! Obviouisly you have to jack up proportinately the other ingredients, but that is easy.
Also there is nothing in the mixture that wouldn't freeze. So, the next time you want cookies, just thaw and bake. Or, cook the entire BIG batch and then freeze the cookies.
If you can find fancy brown sugar, with big crystals, use it. I suggest you try this with a small batch. It turns out the big crystals will not desolve in the cooking. So, they will be "crunchy" when you eat the cookies. I did this when I was living in England. When you treat a friend with one of these, when you notice a strange look on his face. You ask: Did you get one that's a bit "gritty"? When he answer "Yes" explain that you broke a glass when making them, but you got out the big pieces. The look on his face makes it well worth the effort. Have fun!
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