Peanut Butter Cookie
Yield 28, 2 oz cookies
A quick note: all recipes are for High Altitude. That 5280 is a beast.
For a simple, classic, go-to recipe, please consider the following:
1 c (8oz) butter, softened
*8 oz by weight of Classic Creamy peanut butter (approx a single jar, or 1 cup)
1 c granulated sugar
1 c *brown sugar
2 whole eggs
15 oz by weight of all-purpose flour (roughly 2 3/4 cups)
1 tsp baking soda
1/2 tsp salt note that our Classic Creamy contains no salt, so you could add as much as 1 tsp
Optional (shown) 2 cups chocolate chips
1) In a bowl, blend the flour, salt, and baking soda. Set aside
2) In a mixing bowl, blend the softened butter with the peanut butter, scraping down the sides as necessary. Add in both sugars and cream on high for 2 minutes (yes, this really does matter. It's science!) Add both eggs, and blend for 30 seconds more, on medium speed.
3) Add flour mixture into butter/sugar until blended together and a soft, but not sticky dough forms. Stir in optional chocolate chips.
4) Portion out (I used a scale with 2 oz portions by hand) and set on a cookie sheet. Chill (30min-1hr) or freeze. This allows the dough to rest, and flavors to meld. You want melded flavors, don't you? Also, if you freeze the dough on a cookie sheet, you can save them in a container when they’re frozen. Then you can bake a couple cookies anytime you want.
5) When you're ready to bake them, set your oven at 375˚F and place dough about 2" apart on a new cookie sheet. Bake for 12-15 minutes, or until the edges just turn golden. (Frozen dough takes longer.) When cooked, remove to a cooling rack. Resist urge to shove molten cookies in your face. It burns.
Love and Nuts,
*Notes: if you need to use measuring cups for this, please use a fluid measuring cup. Dry cups for dry things, fluid cups for liquids and pastes.
If you want a softer, richer cookie, use dark brown sugar (you'll see I added about 1 oz of molasses to mine, because I was out of dark brown.) Also, you can play with the ratio of granulated sugar to brown sugar.
You will also note, that I love adding chocolate chips to EVERYTHING. You could leave them out and use Classic Crunchy instead if you want that extra crunchy bite.