Classic Peanut Butter Cookies
I just finished making these cookies for a church event I am going to. The cookies were perfect and so Delish!
I used smooth almond butter because I wanted to use up what I had in the pantry, and it tastes just as good as peanut butter. I used about 1&1/4 cup of the almond butter. I used 3 eggs and added 1/2 cup more flour & the consistancy was perfect. I used a stainless steel mixing bowl and put the dough in the freezer for about 15 minutes and the dough was easy to handle. I have a cookie scoop (like a small ice cream scoop)and the cookies are uniform in size that way, not to mention faster and easier to scoop up. I always dip my fork in flour before I make the criss cross design, then redip it for the next cookie. The fork never sticks to the cookies that way.
I have two large cookie sheets and only bake one sheet at a time. I line the sheets with heavy foil, dull side up, and let the cookies cool completely on the foil (after I slide it, cookies and all, off the pan) then I can reuse the cookie sheet. 12 minutes in my oven was just right. This recipe yielded 4 dozen & 8 cookies, about 3 & 1/4 inches across.
I had some chocolate kisses in the pantry so I unwrapped them while the cookies baked and when they came out of the oven I put a kiss in the middle of each hot cookie and pressed down a bit. They melted just at the bottom, enough to hold them in the center of the cookie after they cooled.
I will make these again with my grandchildren next week!
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Sep. 15, 2013