Peanut Butter Cookie Start

Preheat the oven to 375 degrees….DO IT NOW!

Then, if you aren't using the modern day, insulated cookie sheets, ya best cut the baking time down a bit. Burnt peanut butter cookies taste yucky! You can also go to all the fuss of lining your pans with parchment paper.

COOKIE RECIPE INGREDIENTS:

2 -1/2 cups all-purpose flour
1 tsp. baking pwd.
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted softened butter, (or if you wanna use salted butter, split the butter amount in half, and add 1/2 cup shortening along with the 1/2 cup butter)…..Get it? ahhhh, come on, don’t make this harder than it really is.
1 -1/3 cup granulated sugar
1 cup light brown, firmly packed sugar, (yes, you can smunch it down in the measuring
cup with your fingers if you washed ‘em first.)
1 cup creamy, or crunchy peanut butter
2 lg. eggs (and beat those puppies with a fort in a small cereal bowl before you
add them to the mix). I mean it, now!
1 tsp. vanilla

In a large mixing bowl, mix DRY ingredients, such as: flour, baking powder, baking soda, and salt. Stir it real good, and set it aside.

Then, in another bowl, use your electric mixer (I call it the CHEATER) on high about 3 minutes, to mix the butter, brown sugar, and white sugar until it is smooth and creamy lookin’.
Add: Peanut butter, eggs, and vanilla. Whip it around some more with your beater speed on medium.
Now, add those DRY ingredients to the WET ones, and mix well by hand until there’s no more dry stuff existing in the bottom of the bowl. (Ah, quit complainin’. Your great granny had nothin’ but two strong hands to stir everything she whipped up an’ fed a family of twelve, or more, each an’ every day. And she cooked on a wood stove besides!)

When you've stirred ‘til your arm is sore, take a Tablespoon and scoop up a heaping spoon full. Lift dough off the spoon, and roll it around between your two palms (yes, both hands) to make round balls.
Then, place the balls on your cookie sheet. (Not so close. Do ya want ‘em to all join together like singin’ a hymn at church?)

After they are in neat rows on the cookie sheet, put some cold water in a small bowl, and take a fork outta the drawer, dip the tangs in the water, (shake the excess water off) and press one cookie two or three times in the same direction until it is scrunched down a bit, but not too flat, just nice and round without touching his buddies on the sheet.
Repeat this process with each peanut butter cookie.

Now, slide the cookie sheet into the PREHEATED oven, and bake peanut butter cookies 9 or 10 minutes. (Watch those first buggers close, and bring ‘em out when they are a light brown color).

After baking: before you lift the peanut butter cookies off the sheet with a pancake turner, allow them to cool for about 2 minutes.

Load the cookie sheet again, and repeat making the peanut butter balls, and pressing them down with a cold fork before popping the batch in the oven.

If you’re not already half sick from eatin’ the dough, (one of my minor problems) you can start eatin’ these yummy peanut butter cookie delights in about ten or fifteen minutes.
A cold glass of milk goes super with them.