I know, I know, it's not Monday, so I'm really, really late with my post this week, Luckily, I'm remembering now and not putting it up tomorrow. Luckily, I have stash of pictures of stuff I've cooked all ready to go that just need typed up in a post and I don't have to bake something before I can get a new post up. Life with two kids is busy.
I really love peanut butter cookies. I don't make them very often, which is probably a good thing for my waistline. I know this from experience. I used to work at a Mrs. Fields in the mall and between the peanut butter cookies and the white chocolate macadamia nut cookies any healthy eating habits I had were doomed. Anyway, this is recipe for peanut butter cookies that I grew up on. These cookies are especially great when they are warm and fresh, right out of the oven so I'll make up a batch of dough and keep it in the fridge and just bake up half a dozen at a time in the toaster oven. It certainly makes the cookies last longer than if I baked the whole batch at once and ate them all in one afternoon.
Peanut Butter Cookies
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup shortening
- 1 cup peanutbutter
- 2 eggs
- 2 1/2 cups flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 tsp salt
Mix sugars, shortening, peanut butter, and eggs. Stir in flour, baking soda, baking powder, and salt. Cover and refrigerate at least 3 hours. Roll into balls. Flatten by criss-crossing with fork. Bake at 350F for 10 minutes or until light golden brown.
Looks yummy! I get a lot of spam too so no worries on the word verify:)-Tiffany
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