Peanut Butter Cookies

2006-June-26-Peanut-Butter-Cookies-Cooked

Ingredients

  • 1 and 1/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • A pinch of salt
  • 2 Tbs of corn or canola oil
  • 1/3 cup smooth peanut butter
  • 1/2 stick of unsalted butter, softened
  • 1/3 cup light brown sugar, firmly packed
  • 1 large egg
  • 1 tsp of vanilla extract

 

Steps

  1. Preheat oven to 350ºF and grease cookie sheets or line them with parchment paper.
  2. Combine flour, baking powder, baking soda, salt in a bowl and set aside.
  3. Mix oil, smooth peanut butter, softened butter, and brown sugar until well blended.Add egg and vanilla extract and mix well.Gently fold in flour mixture until just combined.Let dough rest for about 5 minutes.
  4. Roll dough into generous 1-inch balls. Place them on prepared cookie sheet, spacing about 2-inches apart. Using the tines of a fork, form a crosshatch pattern and press each ball into 1 and 1/2-inch round.
  5. If your fork begins to stick in the dough, dip fork lightly into flour and resume crosshatching pattern.
  6. Bake for about 10 minutes or until edges are just lightly brown. Remove from oven and let stand on cookie sheet for a couple of minutes before transferring to wire rack to cool completely.
  7. Makes about 18 to 20 cookies.

 

Tips

  • For even browning, rotate cookie sheet halfway through baking.
  • Bake one sheet at a time to allow sufficient space for heat to circulate.
  • Alternatively, flatten peanut butter balls with the bottom of a measuring cup or drinking glass.
  • Before baking, remember to:
    1. Read the entire cookie recipe.
    2. Measure all the ingredients accurately.
    3. Make sure that the ingredients are at room temperature.

 

Warnings

  • Refrain from eating cookie dough because raw dough may not be good for your digestion.
  • Do take precaution to avoid burning your hands when removing cookie sheet from hot oven.

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