Tom made a sudden request for peanut butter cookies a couple of weeks ago and I had a likely recipe waiting and ready but cookies are hard to make when the small fry are around; they both require to much time and attention! This recipe needs to be refrigerated for a minimum of a few hours so it helped to break the tasks down into smaller chunks.
Here's the cast--Tom requested chunky peanut butter instead of smooth.
Butter gets creamed with the two sugars.
The "until fluffy" part of creaming used to amuse me as a child. It didn't seem that anything mixed with butter would get fluffy.
The two eggs were mixed in on high until they were combined.
Then the peanut butter and vanilla were beat on high, too.
Literally took seconds to acquire this nice, gooey mix!
The dry ingredients were combined in a separate bowl and mixed in at low speed.
If you wanted to do a drop cookie, you probably could do that at this point but since the recipe called for the dough to be rolled, I followed the instructions and stuck it in the fridge. I ended up chilling it overnight.
The next day I covered cookie sheets with parchment and measured out balls of about a tablespoon and a half. You can roll the balls in sugar but I decided to leave them as is.
Use the tines of a fork to get the classic criss cross pattern--a more definitive pattern can be made if you dip the fork in flour periodically. I, however, had a screaming toddler who refused to nap and a small one who had just mastered the independent sit to keep an eye on. The heck with the flour!
I baked them for about 12 minutes but they were a bit softer than I wanted so I left it in a bit longer then cooled them for about five minutes on the sheet before removing them to a rack.
The resulting cookie is nice and chewy and not overpowered at all by the use of chunky vs. smooth peanut butter. Tom definitely approved!
Here is the promised link:
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