groll@uunet.uu.net (Jayne Gordon Groll) (05/29/90)
In article <1990May28.210516.29048@mthvax.cs.miami.edu>, robertl@bucsf.bu.edu (Robert La Ferla) writes: > > > I am looking for a good recipe for Peanut Butter cookies. I use only fresh > natural ingredients and conventional ovens in all of my cooking so no mixes > cans or microwave stuff please. In particular, I like large cookies that are > NOT dry. My favorite p.b. cookies are the ones that bend. > > Thanks in advance, > __ > / \ / __/_ > /___/ __ /_ __ __ / INTERNET: robertl@bucsf.bu.edu > / \ '_' /_/ |_- / ' / BITNET: mete0pc@buacca.bu.edu Here's my favorite recipe for peanut butter cookie recipe. The milk chocolate chips are a nice extra but are optional. 1/4 cup shortening 1 teaspoon vanilla 1/4 cup butter, softened 1/2 teaspoon salt 1/2 cup crunchy peanut butter 1 teaspoon baking soda 1/2 cup sugar 1 1/2 cups flour 1/2 cup brown sugar 2 cups milk chocolate chips 1 egg (optional) Preheat oven to 350 degrees. In a large bowl, cream shortening, butter, peanut butter and sugars until blended and fluffy. Add the egg and vanilla and beat well. In a medium bowl, stir the salt, soda and flour. Add to the creamed mixture, beating until thoroughly combined. Fold in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, 2 inches apart. Flatten slightly with the tines of a fork. Bake for 12 to 15 minutes or until lightly browned. Cool on wire racks. (These cookies freeze very well). Enjoy! Jayne Groll