Most adults when thinking back to their childhood remember their mom or grandma baking homemade cookies. The scent of chocolate, vanilla, cinnamon and sugar coming from the kitchen was always a sign that there was some cookie baking going on.
Enjoying those fresh out of the oven cookies with a glass of cold milk is always a pleasant memory. Time to make new memories with your children or grandchildren with the two cookie recipes below.
Peanut butter cookies are easy to make since most everyone keeps peanut butter on hand plus the other ingredients to make these cookies. It is important to make a crisscross pattern with a fork onto the cookies to keep them from puffing up.
This is a good cookie for boxing up and mailing to your loved ones, since no chocolate is involved that can melt in transit.
Old Fashioned Peanut Butter Cookies
- 1-2/3 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/4 c. (1/2 stick) butter (softened)
- 1/4 c. peanut butter (creamy or crunchy)
- 1/2 c. sugar
- 1/3 c. light brown sugar (packed)
- 1 egg
- 1/2 tsp. vanilla extract
Preheat oven 350 degrees. Spray 2 cookie sheets with cooking spray; set aide.
In medium bowl, combine flour, baking soda and salt; set aside.
In large mixing bowl, using an electric mixer on medium speed cream butter, sugar and brown sugar until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour mixture until well combined.
Shape dough into 1-inch balls, place on baking sheet 2 inches apart. Flatten cookies slight using the tines of a fork that has been dipped in flour, press in a criss-cross pattern on each cookie.
Bake until the edges are golden brown, about 10-12 minutes. Transfer cookies to a wire rack and cool completely.
Tip: Most cookies can be frozen. Cool cookies completely, place in a plastic container or freezer bags and freeze for up to 1 month. Thaw at room temperature for 20 to 30 minutes.
For the chocolate lover, these chewy, fudgy cookies are divine! Make sure to use parchment paper for baking as the paper insures that the cookies bake evenly.
Chewy Chocolate Delights
- 1 lb. semi-sweet chocolate (cut into pieces)
- 2 T. butter
- 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- Dash of salt
- 4 eggs
- 1-1/2 c. sugar
- 1 tsp. vanilla extract
- 1-1/2 c. pecans (chopped)
Preheat oven to 375 degrees; lay parchment paper on large baking sheets.
In double boiler or heavy saucepan over low heat melt chocolate and butter.
Combine together flour, baking powder, cinnamon and salt; set aside. In large bowl with mixer on medium speed, beat eggs until pale and fluffy. Slowly add sugar, 2 tablespoons at a time. Gently fold in flour mixture, vanilla and chocolate mixture. Stir in pecans.
Drop cookie batter by teaspoonful about 1 inch apart onto prepared baking sheets. Bake for 5 to 6 minutes or until cookies are puffed and shiny. Remove from baking sheets when cool. Cookies will be small, as cookies cool tops will crack but insides will remain chewy. Makes about 8 dozen cookies.
Check out LaDonna’s Fancy Foods in Tulsa at 1615 East 15th Street, for fresh cinnamon and other spices along with cheeses, special condiments, vinegars and other unusual food items.
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