This is another recipe from the 100 best cookies magazine. They said to only chill 1 hour, I chilled 1.5 hours and would recommend chilling overnight so they don't spread as much as they did for me. They still tasted really good, just think next time I will chill longer.
- 1 cup peaut butter
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups flour
- Beat peanut butter, butter and shortening until combined.
- Add the sugar, brown sugar, baking soda and baking powder. Beat till combined.
- Beat in eggs and vanilla until combined.
- Beat in flour till combined.
- Cover and chill overnight.
- Preheat oven to 375. Place additional granulated sugar in a small bowl. Shape dough into 1 1/4'' balls. Roll balls in sugar an place 2'' apart on baking sheets. Flatten by crisscross marks with the tines of a fork.
- Bake 7-9 minutes or until bottoms are lightly brown. Cool on cookie sheet for 1 minute and transfer cookies to a wire rack and cool.
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