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Yeah, I've done a lot of baking this weekend.

Peanut Butter Cookies
by Adrienne Tomkins

1 c. salted butter
1 c. peanut butter (I like crunchy)

Blend these together until smooth. It's best for the butter to be very cold, and to use an electric mixer, because otherwise your arm will fall off. It's okay if there are still small lumps of butter; the sugars will break those up.

1 c. granulated (white) sugar
1 c. light brown sugar

Blend the sugars into the butters mixture until creamy (except for the peanuts, of course)

2 Large eggs
1 tsp vanilla extract*

Beat eggs with vanilla until consistent, then mix into butter/sugar mixture until well blended.

1 1/2 c. flour
1 tsp baking soda
1/2 tsp salt (ONLY IF UNSALTED BUTTER IS USED)

Sift these together, then add into wet ingredients in three stages. That means, pour 1/3 of dry ingredients into wet ingredients, then blend, then add another 1/3 and blend, and then add the rest of the dry and blend. It will get harder to mix each time, as the dough forms.

You can now refrigerate this for an hour, or get straight to work. The warmer your dough is when you start to cook it, the thinner and crispier your cookies will be, so if you like chewy cookies, I highly suggest refrigerating for at least an hour, maybe even overnight if you can stand it.

Now, grab a large piece of tin foil and spread 1/4 cup of flour, 1/3 cup granulated sugar on it, mixing well. You'll be rolling the tops of your cookies in this mixture so if you want more sugar, add it. Also grab a dinner fork and a teaspoon.

Using the teaspoon to measure, dig out enough dough to form a roughly 1 1/2" ball in your hand. If the dough is too sticky, roll it in the sugar/flour mixture. Once balled, dip at least one "side" in the mixture so it has a little white "hat" on, then place the ball on the cookie sheet, hat side up. Using your dinner fork, press a criss-cross pattern into the ball, flattening it. This is what gives the cookie its traditional "peanut butter cookie" look. If the dough sticks to the fork, dip the fork in the flour mixture.

Usually 12 cookies fit on a cookie sheet. Bake each sheet for 8-9 minutes in a 375 degree oven. Remove from oven and place on rack to cool.


*The quality of vanilla you use is directly related to the quality of your finished cookie. McCormick's regular vanilla extract is decent enough, but if you have the time or inclination, try and get your hands on some gourmet vanilla extract. I prefer Cook's brand. Unless you absolutely cannot help it, please, please do NOT use imitation vanilla flavoring. Pure vanilla extract is ESSENTIAL to a good cookie, and that's not just these... it's ANY cookie. Whoever invented imitation vanilla should be shot, if they are not already dead.