Irresistible Peanut Butter Cookies … Maggie Style

I often will find a recipe in a magazine, or on the back (or inside) of a food package, that for various reasons will interest me and beg for me to give it a try – especially when it is a cookie recipe, or something I feel that I can turn into a cookie recipe. That is the origin of the recipe that I am presenting here. I found it on the inside of the cardboard wrapper to the Crisco shortening that I use when I bake.

The problem is that I cannot seem to stick to anyone else's recipes ... and sometimes not even my own. There always seems to be something that I feel is not right or could be better ... or I just plain ol' want it different. I'm afraid that is what happened with this recipe as well. I liked the idea of Peanut Butter Cookies because I had not made them in a while, however the traditional cookie has a texture more like the Autumn Spice Cookies, and I wanted something different. In addition, I wanted to be able to use the peanut butter chips that I had on hand.

In order to incorporate everything that I had in mind, I tweaked the recipe just a smidge. The result was a cookie that taste traditional, but has a wonderfully chewy texture. It is what I wanted, but maybe not what someone else does. Because of that I have presented the original recipe, with my changes in parenthesis wherever they occur.

 

Cookware:

    Ingredients:

      Directions:

      1. Preheat oven to 375 degrees. (Preheat oven to 350 degrees.)

      2. Cream together shortening, peanut butter, (margarine), brown sugar, milk (or corn syrup), vanilla and egg with electric mixer until light and fluffy... between 3 - 5 minutes. Use the spatula to scrape the sides of the bowl often to ensure an even mixture of the ingredients.

      3. Add cream of baking soda and salt and continue to beat with electric mixer for about a minute.

      4. Mix in flour with the spatula, making sure it is incorporated thoroughly into all the dough down to the bottom of the bowl.

      5. Mix in the peanut butter chips with the spatula, making sure that they are evenly distributed throughout the dough.

      6. Drop the dough onto a cookie sheet using the cookie scoop.  Use the fork to flatten the cookies, making a crisscross pattern with the tines of the fork. (The cookie dough from my recipe is rather soft, so the tines of the fork might have to be dipped in flour before pressing them into the cookie to keep the tines from sticking to the dough.)

      7. While the cookies are baking, cover the cookie rack with aluminum foil – mainly to keep crumbs from falling to the counter below, but also to give the cookies a smooth surface to cool on.

      8. Bake for 10 to 12 minutes until cookie edges are lightly browned.

      9. When done, remove the cookies from the cookie sheet using the pancake turner and place them on to the cookie rack to cool.

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