Friday, November 5, 2010

Peanut Butter Cookies.

One of the things I (everyone, I'm sure) love about food is its comforting qualities.  The other day my sister Laura came home from a terrible day at work.  I asked her what I could make her to cheer her up and her reply was "peanut butter cookies :)" - one of her absolute favorites and it was the least I could do to see her smile.

This is my go-to recipe for peanut butter cookies and I debated posting the recipe, ("Peanut butter cookies?  Everyone already has a recipe for those, how boring...") but then I remember even if I'm the only one reading my own blog, I want to nail down my favorites.  Because what's the point of trying so many different recipes if we never find one we can always rely on?  This is the peanut butter cookie I can always rely on, no matter what!  I halve the recipe and always end up with plenty (over 3 1/2 dozen), but I'll post the original here.

Peanut Butter Cookies
Adapted from Good Housekeeping
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
2 tablespoons corn syrup (the original recipe calls for dark, I always have light on hand)
1 teaspoon vanilla extract
2 large eggs

Preheat the oven to 375 degrees F. and have a few baking sheets ready.

In a small bowl, whisk the flour, baking powder, baking soda and salt together and set aside.  In a larger bowl, cream the butter, brown sugar and granulated sugar and peanut butter together until light and fluffy.  Add the corn syrup, vanilla and eggs until well-blended.  Add in the dry ingredients, mixing just until everything is well incorporated.

Shape the dough into 1-inch balls and place on the baking sheets.  With a floured fork, make criss-crosses on top of each ball of dough to flatten.  Bake in the preheated oven for about 8 to 12 minutes, depending on how crisp you want them to set up.  (I like mine on the chewier side, just barely golden on the edges - 8 minutes.)  Let cool slightly and enjoy with a glass of cold milk :)