When Number One said he wanted Peanut Butter Cookies to go along with lunch on one of this week's branding days, I considered using Mrs. Field's recipe. But honestly, it just takes too long to bake her cookies, especially when you need to make a lot...over 20 minutes per pan?! Even with more than one oven at my disposal, I just didn't feel like I had that kind of time.
I pulled out my trusty (and well-used) Better Homes & Gardens New Cook Book, where I knew I would find a good cookie recipe with no frills (and a 7 to 9 minute baking time, I might add!)
These are good, classic cookies, a crowd-pleasing favorite. If you bake them about 7 minutes, even if they don't look quite done, then let them rest on the cookie sheet for a minute or two before removing to a cooling rack, they'll be soft and delicious.
Peanut Butter Cookies
Prep: 25 minutes Bake: 7 minutes per batch Makes about 36 cookies
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar OR 1/4 cup honey
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1. In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough until easy to handle.
2. Shap dough into 1-inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake in a 375 degree F oven for 7 to 9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack and let cool.