Mmmmm, the sweet smell of peanut butter cookies baking takes me bake to my childhood on the beautiful green Enumclaw plateau reaching toward the skirts of Mt. Rainier in Washington state. My brother and sister and I would get off the school bus at our farm and rush for the back door for Mom’s home made after-school snack…these were a favorite.
Listen: The Lovin’ Spoonful: Greatest Hits including “Do You Believe in Magic?,” “Jug Band Music,” “Summer in the City,” “Nashville Cats,” and “Did You Ever Have to Make Up Your Mind?” Good times with one of my heroes, John Sebastian!
Sip: I’m sending you back to the French press for a good hot cup of coffee, or to the frig for a cold glass of milk for dunking. Bon appetit!
Here is Mom’s recipe:
- 1/2 cup shortening–Mom uses a mixture of butter and shortening.
- 1/2 cup peanut butter–creamy or chunky
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Mixing it up:
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set out your wire rack for cooling.
- In a medium bowl, cream shortening, butter, peanut butter, and sugars. I like the heft and utility of a wooden spoon for the creaming.
- Beat in egg.
- In a small bowl, blend dry ingredients with a whisk and stir these in to the creamed ingredients.
- Option: add 1/2 cup chocolate chips.
- Roll dough into balls and place 12, evenly-spaced, on the baking sheet. Dip a fork in flour and lightly press the top of each ball in a criss-cross pattern.
- Bake for 10-12 minutes, until golden-brown on edges. Place the baking sheet on the wire rack to cool for one minute and then place cookies on wire rack.