I love these because they're not overly sweet.
1 1/4 c. all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 c. butter, softened
1/2 c. peanut butter
1/2 c. white sugar
1/2 c. packed brown sugar
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Sift together flour, baking soda, and salt. Set aside.
In a medium bowl, cream together butter, peanut butter, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in sifted ingredients. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheet, criss-cross with fork tines.
Bake 10-12 minutes in the preheated oven. Cool slightly and remove from pan.
Wendy says: What's better than peanut butter cookies? Peanut butter chocolate chip cookies. Upgrade! Try making them with chunky peanut butter, too. Yum.
Technical notes: I use unsalted butter and up the salt to 1/2 teaspoon. I also use coarse salt. For those of you living in high altitudes, um, good luck. I never quite figured out baking in high altitudes.
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3 comments:
Wendy - I've lived at high altitudes for over 40 years. Never made any adjustments in baking. Things seem to turn out OK. However, I'm not the queen of baked goods. Maybe I just don't know what my cakes, etc. should really look like!
Hmmm, maybe it just affects certain recipes, then. Or maybe I just botched them. That is also very likely.
Altitude doesn't usually affect cookies, although I find in some recipes I need a little more flour.
In cakes you have to reduce the sugar slightlhy, use extra large eggs, perhaps add an extra Tbsp. of water. It is sort of experimental. I live at 6,000 ft.
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