We had just finished breakfast on a Saturday morning when my son asked me to make him peanut butter cookies. It was like music to my ears. I love to bake and am always looking for an excuse. I've only made peanut butter cookies once or twice so I got out my favorite dessert cookbook: Hawaii's Best Local Desserts by Jean Watanabe Hee to try a new recipe.
Hee's recipe for Irresistible Peanut Butter Cookies makes about 3 dozen peanut butter cookies. To begin, you need to beat on medium speed: 3/4 cup creamy peanut butter (we used crunchy), 1/2 cup Crisco shortening, 1 1/4 cups firmly packed light brown sugar, 3 tablespoons milk, and 1 tablespoon vanilla in a large bowl until blended. Incorporate one egg to the mix.
In another bowl, combine 1 3/4 cups flour with 3/4 teaspoon salt and 3/4 teaspoon baking soda. I sifted the dry ingredients together and added to the creamed mixture until blended. My daughter spaced out the dough about 2 inches apart and using a fork made crisscross marks on each cookie. We baked at 375 degrees for about 8 minutes. When we checked on them, we decided we wanted them a little crispier and browner so we baked for a couple of minutes more. After removing from the oven, we let the cookies cool on the baking sheet for 2 minutes before letting them cool completely on a wire rack.
These cookies were super yummy, but not as crispy as I hoped. They had more of a soft center. For the last batch of dough, I added some chocolate chips for fun. Great recipe!
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| Using a cookie scooper and parchment paper really helps speed up the process. |
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