Peanut Butter Cookies

Peanut butter cookies in jar

I love peanut butter!  I didn’t like to eat much while I was growing up and peanut butter probably saved my life.  Even now I like peanut butter and banana sandwiches, peanut butter and gherkin sandwiches, peanut butter on apples or celery and, yes!, peanut butter cookies.

I have used this recipe since the early 70’s.  Who knows where I got it but I would guess from a magazine.  Over the years I have tried various alterations – adding oat flour for half the regular flour, adding chopped peanuts, adding chocolate chips, adding Reece’s chips, and using chunky peanut butter.  The chunky peanut butter is the only permanent change to the original recipe.

If you add chopped peanuts, you should make your own.  I get my peanuts from Aunt Ruby’s.  You can get already roasted ones, or get raw ones and roast them yourself.  To roast, place on rimmed baking sheet and place in 350 degree oven.  Bake for about 30 minutes – depending on how dark you like your peanuts.  I like them really dark – they almost smell like coffee beans.  Shake the pan or stir about half way through.

Because I don’t buy brown sugar, I have changed the recipe to reflect what I do.  I have, in fact, made them with purchased brown sugar, and they aren’t nearly as good.  (The original recipe calls for 1 cup sugar and 1 cup brown sugar.)

This recipe makes a lot of cookies – over 5 dozen.  I use a small scoop to portion out the dough.  It makes quick work of putting the cookies on the cookie sheets and they are all the same size.

Cookie dough

If you like a chewy cookie, cook these for about 10 minutes.  If you like them crispy, cook them 12 minutes (or a little longer).

Peanut Butter Cookies

1 c unsalted butter, room temperatureCookies
2 c sugar
1 Tablespoon molasses
2 eggs, room temperature
1 teaspoon vanilla
1 cup chunky peanut butter
3 cups flour
2 teaspoons baking soda

Preheat oven to 350˚.

Cream butter, sugar, molasses, eggs and vanilla together in mixer bowl fitted with paddle. Add peanut butter, mixing until incorporated.

Add flour and baking soda.  Mix until incorporated.

Using 1” portioned scoop, drop cookies onto ungreased baking sheet.  Flatten with a fork to get the traditional criss-cross pattern.

Bake for 10-12 minutes.  Allow to cool on baking sheet for 2 minutes and then remove to cooling rack.

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