Well, I have been without an oven for a couple of weeks because my old stove finally kicked the bucket; or rather, it finally pulled one dangerous stunt too many and I kicked it out of the house. It has been a pain in my rump pretty much ever since we bought it 13 years ago, but I persevered, doggedly coddling it until a couple of weeks ago when the oven decided to act like a flame thrower as I opened the door to see if it had decided to start heating or not. Nearly torched me li’l cute face.
Of course the shooting flames scared the stuffing out of me. I simultaneously slammed the oven door closed, said my uncontrollably instinctive Tourette’s word (the “S” word), and jumped back across the kitchen a few feet. From somewhere in a distant part of my range of hearing I could hear my four year old grandson, Gavin, saying, “MomMom! You not aposed to say that. That is a very naughty, naughty word. You in trouble. I fink you need a time out. Don’t ever, ever say that word again.”
Long story short, I just got a new stove yesterday. Wahoo! It arrived before I left for work and John got it all hooked up for me while I was gone. When I got home last night, there sat my new, shiny stove in the spot where that temperamental pain in the rump used to be. To christen it, today I made my number 1 most favorite cookie, peanut butter. The recipe is from Betty Crocker and is my all time favorite peanut butter cookie recipe. These are very traditional peanut butter cookies with the criss-cross fork marks in them.
I like my peanut butter cookies crispy. I have even been known to deliberately ‘over-bake’ them until they are tinged a little ‘too’ brown around the edges. John says that it gives a caramelization taste to the cookies and you know what? He’s absolutely right.
The only thing I leave out of the recipe is the chilling time for the dough. I have never taken the time to chill the dough, so I don’t know what kind of difference it would make in the finished product. Maybe one of you out there will take the time to chill the dough and let me know how it works for you. Also, the cookies can be made with regular creamy peanut butter or with chunky peanut butter. Either way, they are wonderful.
Recipe by Betty Crocker
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter
- 1 egg
- 1 1/4 cups all-purpose flour (Flour is spooned into the measuring cup, not scooped. Scooping compacts the flour and then the cookies are too heavy/hard.)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cream white sugar, brown sugar, peanut butter, butter, and egg in an electric mixer until light and fluffy.
- Turn off mixer and add the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, mix the ingredients together just until blended.
- Gather dough into a ball, cover (or put in a plastic bag) and chill for at least 3 hours. (I always skip this step.)
- Shape dough into 1 1/4 balls and place on ungreased cookie sheet. Press dough with the back side of a fork twice–once in one direction and then again at a 90-degree angle to the first pressing.
- Bake in a preheated 375-degree oven for 9-10 minutes or until desired stage of ‘doneness’. (I bake cookies with the oven rack in the middle of the oven.)
- Remove cookies from pan and allow to cool on a wire rack.