This is a classic peanut butter cookie. Sometimes I substitute white whole wheat flour for the white flour (the nuttiness of the whole wheat compliments the peanut butter); however, I'm also fond of the original version.If you are concerned about the amount of fat in these cookies, you might want to try this recipe instead.
Ingredients1 cup (2 sticks) room temperature butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup peanut butter (I use natural peanut butter but regular is OK too)
2 teaspoons baking soda
1/2 teaspoon salt
3 cups all purpose flour
Preheat the oven to 350 degrees.
In a large bowl, thoroughly cream the sugars, eggs and vanilla.
Stir in the peanut butter.
Add the baking soda, salt and flour (I do this by hand, so I find it easier to stir in the flour one half cup at a time).
Drop the dough by rounded teaspoon-full onto an ungreased cookie sheet.
Roll each cookie into a ball.
Press the top of each cookie with a fork to flatten the ball and create a crisscross pattern.
Bake the cookies for 10-11 minutes.
Makes 4-5 dozen cookies.
