Monday, November 28, 2016

Peanut Butter Cookies


 What better way to start the Monday following a holiday that glorifies stuffing your face than making 5 dozen peanut butter cookies? Sometimes I question my own logic.

Cookies have always been my go to. I remember back in my freshman year of college I had a box of cookies from a local shop delivered to my very new boyfriend (now husband) to congratulate him on his acceptance into optometry school. He kept saying how they were the best cookies he's ever tasted and I tried not to roll my eyes, because even though my baking peaked when I made a brownie with my easy bake oven years prior, I knew it couldn't be that hard to beat those cookies. 


To be honest, the look of pure joy as he bit into a cookie that wasn't mine instilled a jealousy I didn't even know existed. From that point on, I started taking baking seriously. I would visit him with plates of brownies, cookies, cheesecakes, you name it. Each time I had to watch him eat whatever I brought and see if he reacted like he did with those cookies. But, it was always the same. And he'd declare, every single time, with intoxicating enthusiasm, "This is the best ____  I've ever tasted!!" And I swear to god I think this is when I fell in love with him.  


This recipe is one of those "best i've ever had" and even though he might have been exaggerating, it's a dang good cookie. It's crunchy and crispy, just how peanut butter cookies should be. I understand some people like soft and chewy peanut butter cookies, but those people are wrong.

Ingredients:
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 cup peanut butter
1 tsp vanilla
3 cup flour
1 tsp baking soda
1/4 tsp salt

Directions:
Preheat oven to 350F
Cream together both sugars and shortening. Add the eggs, one at a time, and mix until well incorporated. Add the vanilla and peanut butter and mix until smooth. Sift together the flour, baking soda, and salt and mix until everything comes together. Form into small balls and flatten with a fork dipped in white sugar. Bake for 10-12 minutes and let cool on a wire rack. 



Enjoy!  

No comments:

Post a Comment