The peanut butter cookies have always been a favorite in our house. Divingabe doesn't like sweets but does eat my peanut butter cookies. The recipe is from an old Fanny Farmer cookbook that I have owned for many,many years.
Set oven at 350 degrees
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda
1 cup flour
arrange by teaspoonfuls on cookie sheets. Press flat with a floured fork ( I use a fork quickly dipped in water). Bake about 10 min.
The Chocolate Chip cookie recipe with pudding is a good one and we also like Alton Browns but I noticed Susan from TOHBB posted this recipe on her favorites thread so I knew I had to try it.
I had one problem, keeping an eye on them. I sort of was multi tasking, watching a KD and then oh, check the cookies! Most of them came out great and some were cooked a little to long but overall, very good cookie.Posted by: wishonastar_OR
A Secret is in the cornstarch-- it works like a charm. You get soft, ooey, gooey goodness--there is a secret in the baking and cooling process too.
3/4 cup margarine or softened unsalted butter
1 cup golden brown sugar
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt (only if you're using unsalted butter)
LOTS of semi-sweet chocolate chips
Preheat oven to 350 degrees. Cream margarine and sugars until creamy. Add egg and vanilla and blend. Stir in flour, cornstarch, baking soda and salt (only if you are using butter). Add lots of yummy chocolate chips and stir them in!
Drop by tablespoon onto a greased baking sheet. If you want thick cookies, leave the dough mounded. If you prefer flatter cookies, press the dough gently into a disc.
Bake for 8-10 minutes. It is really important to bake the cookies until the edges are JUST turning brown. If you wait until the cookies are completely brown, they will be crispy!
There is another important step to achieving the ultimate soft, chewy cookie. Once the cookies are removed from the oven, let them cool slightly and then remove them from the baking sheet. If they are left on the baking sheet to cool completely, they continue to cook and will become brittle. It is ideal to let them cool on a wire rack.