Supper Yummy Peanut Butter Cookies

Peanut Butter Big Cookies pic1

To me, making cookies is the best way to celebrate holidays, special events, birthdays, or to say thank you.

Michael, thank you. These big cookies are for you. As you are working to solve legal issues, think about these delightful peanut butter cookies. They will bring a smile to your face and brighten up your day. Wish I can email them to you.

I am not kidding, these cookies are good. They taste deliciously wonderful and also very easy to make. It has a little crunch when you bite into it. The texture is smooth and buttery. They will melt in your mouth, literally! The recipe is simple and easy to follow. I like straight forward recipes. You always know what you are getting out of it. 

Peanut Butter Big Cookies pic3

 

Supper Yummy Peanut Butter Cookies

Preheat oven to 350 degrees F.  Cook time:  12 minutes on nonstick cookie sheet.

In a bowl, whisk together all-purpose flour, baking soda and salt. Set aside.

Using a stand mixer or hand mixer, beat together butter, brown sugar and white sugar until combined. Add the egg, beat and scrape down the sides of the bowl to fully incorporate. Mix in peanut butter, canola oil and vanilla extract. Beat until creamy and fluffy. Add flour mixture 1/2 at a time, beat until combined. Keep mixing until the dough is moist and easy to shape into rounds.

Use an ice cream scoop to scoop cookies. Roll the rounded portion of the dough into the sugar before placing it on the ungreased baking sheet, sugar side up, 9 cookies per baking. Use the bottom of a fork to press and flatten the dough, making crisscross patterns. Bake for 12 minutes until golden and the edges a little brown. Allow cookies to stay in the pan for about 2 minutes before putting them on a cooling rack. Cookies will firm up once cooled. Store in an airtight container for up to 4 days. We love these thick and yummy cookies, can’t stop eating them. Who doesn’t love peanut butter cookies?

Peanut Butter Big Cookies pic2

 

SUPPER YUMMY PEANUT BUTTER COOKIES

  • Servings: 18 large cookies | Recipe by Leslie at Soups Ahoy
  • Print

SUPPER YUMMY PEANUT BUTTER COOKIES

1 1/2 cups all-purpose unbleached flour
1 teaspoon baking soda, 1/4 teaspoon regular salt
1/2 stick butter, room temperature
1/2 cup brown sugar, lightly packed
1/3 cup regular sugar, 1 large egg, room temperature
1/2 cup creamy peanut butter, 1/4 cup canola oil
1 teaspoon pure vanilla extract, 3 tablespoons sugar in small bowl for rolling

Preheat oven to 350 degrees F.  Cook time:  12 minutes on nonstick cookie sheet.

In a bowl, whisk together all-purpose flour, baking soda and salt. Set aside.

Using a stand mixer or hand mixer, beat together butter, brown sugar and white sugar until combined. Add the egg, beat and scrape down the sides of the bowl to fully incorporate. Mix in peanut butter, canola oil and vanilla extract. Beat until creamy and fluffy. Add flour mixture 1/2 at a time, beat until combined. Keep mixing until the dough is moist and easy to shape into rounds.

Use an ice cream scoop to scoop cookies. Roll the rounded portion of the dough into the sugar before placing it on the ungreased baking sheet, sugar side up, 9 cookies per baking. Use the bottom of a fork to press and flatten the dough, making crisscross patterns. Bake for 12 minutes until golden and the edges a little brown. Allow cookies to stay in the pan for 2 to 3 minutes before putting them on a  cooling rack. Cookies will firm up once cooled. Store in an airtight container for up to 4 days. We love these thick and yummy cookies, can’t stop eating them. Who doesn’t love peanut butter cookies?

 


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