Okay… I admit it. I had two cookies while I was making dinner. The old saying is “Life is uncertain. Eat dessert first.” There was certainly nothing uncertain about me NOT having a cookie while making dinner.
They’re really good. And if there are any left on Wednesday Morning, they can come with us to San Francisco. Not that there’s likely to be any left, but if there were…..
Peanut Butter Cookies
- 1/2 cup butter
- 3/4 cup chunky peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dried cranberries
- 1/2 cup chopped peanuts
Preheat oven to 350°. Mix butter, peanut butter and the sugars until smooth and creamy. Add the eggs and vanilla and beat again. Add the flour, baking powder, baking soda and salt, and mix until well blended. Add the cranberries and and peanuts and mix thoroughly.
Place dough balls on cookie sheet and flatten the balls with a fork. I use ice cream scoops and have them in several different sizes. Baking time depends upon how big a cookie you make, but a standard rounded-tablespoon0sized cookie should bake about 10 minutes. The cookies should be firm to the touch and just beginning to brown. Larger cookies will take a bit longer to bake..
Such a big taste for such a simple cookie. Play with the additions. Add chocolate chips. Peanut butter chips. Mini peanut butter cups. Have fun with them! And eat one before dinner.