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Criss Cross Peanut Butter Cookies and a Glass of Milk

I was in the mood to bake some cookies the other day, but wasn't in the mood to go out into the cold, snowy weather to buy what I needed.  Days like this require a little creativity and digging through the cupboard to see what you might already have on hand.  After a little searching, I realized I had what it would take to make some peanut butter cookies (and you probably do, too!).

This recipe is from an old church cookbook (it was actually submitted by my aunt) and the cookies are delicious.  Even with all the great, creative recipes out there, sometimes a simple recipe from the past is best....and who doesn't love peanut butter cookies?  I've made a few minor adjustments to create a cookie that is both soft and chewy.  Perfect!

So here is the recipe....

For these cookies, you'll need....

1/2 cup room temperature butter
1 cup peanut butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 room temperature egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda

Begin by whipping the butter for two to three minutes to cream the butter.

Then add the peanut butter and blend together until the two are mixed.

Add the brown sugar and granulated sugar and beat until fluffy (about another two minutes).

Beat in the egg and vanilla.

Mix in the flour and baking soda just until blended.

The dough will be slightly sticky.  Some recipes tell you to put the it into the refrigerator for a few hours to firm it up, but I never have the patience for that!

Roll the dough into balls.  I like to use a Mini Ice Cream Scoop so that my cookies end up a similar size.

Then flatten the dough with a fork in a criss-cross pattern. (Dip your fork in some flour so that it doesn't stick to the dough).

Bake in a preheated 350 degree oven for 10-12 minutes.  Cool on a cookie sheet for one minute, then remove to a wire rack.  

Pour yourself a glass of milk and enjoy! I'd love to know how your cookies turn out after you make them!

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