Thin & Chewy Peanut Butter Cookies
Posted by Anna on 01 Jul 2005 at 04:43 pm | Tagged as: Peanut Butter
It’s 4:00 PM on a Friday. I’ve baked two new batches of cookies and supervised in the rolling and baking of a third. Unfortunately, I have absolutely no idea what to make for dinner.
Oh well.
So let’s talk about cookies. The first batch was from a little book called “Cookies — Food Writers’ Favorites”. The book is from a series sponsored by M.A.D.D.. The series includes Food Editors Favorites and several more specialized Food Editor and Food Writer favorites such as salads, chicken, etc. For some reason, the Austin Public Library has a bunch of these little books on sale every year at Literacy Fest. Guess M.A.D.D. published a lot of them back in 1991, which is the date on my cookie book. These books are gems, really. How can you go wrong with a collection of recipes hand picked by food editors and writers? Which brings me to the first cookie of today “Peanut Butter Cookies” (fancy name) submitted by Doris Reynolds, food columnist of the Naples Daily News in Naples Florida. In the blurb (each recipe has an interesting bit of background which I love) she says this recipe came from the best cook she ever knew, Alta Riley of Naples, FL. She goes on to say that these are her favorite cookies etc. etc. etc. She didn’t mention that they were the thin and chewy type of peanut butter rather than the thick, crumbly, sandy type I prefer. So for those of you who like your peanut butter cookies thin and chewy, here’s the recipe. These are very good.
Thin and Chewy Peanut Butter Cookies
1/2 cup butter
1/4 teaspoon salt
1 cup chunky peanut butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tablespoon milk
1 cup sifted all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ginger
Preheat oven to 325 degrees F. Beat together butter, salt and peanut butter. Beat in both sugars and eggs and continue beating until fluffy. Beat in milk. Mix together flour, soda, and ginger. Add to butter mixture and stir, by hand, until incorporated. Drop by rounds onto ungreased cookie sheets. Press into criss-cross pattern and bake for 12-14 minutes. Makes 5-6 dozen. Note: my dough was too moist at first. After a few hours in the refrigerator, I was able to do criss crosses.
Second cookie of today was Nancy Baggett’s “Chocolate Chubbies”. I’ll write more later. I’ll tell you now, though. My chubbies don’t look very chubby! I’m must be on a flat cookie jag.
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on 19 Sep 2007 at 9:56 am 1.Amy said …
My husband declared these the best peanut butter cookies ever! They were fantastic–we both definitely preferred them to the traditional dry/crumbly peanut butter cookie. My yield was not nearly as high though–only about 3 dozen, and I didn’t make them big at all.
on 19 Sep 2007 at 10:02 am 2.Anna said …
That’s great news, Amy!
If you can get your hands on one of the little “Food Writers’ Favorites” books or “Food Editors’ Favorites” you’ll find a bunch of other good ones.
on 12 Dec 2007 at 2:01 pm 3.Julie said …
thanks for the great recipe. I arrived at your site during my journey for the perfect PB cookie for a friend (chewy and crispy, but with good PB flavor.) I omitted the ginger (wasn’t sure where that would take the flavor, but I’ll admit I’m curious) and subbed the milk with 2 T of PB syrup (a random find at world market.)
on 04 Apr 2008 at 9:55 pm 4.Carrie said …
Mine were super thin- my criss crosses didn’t even show up! Very tasty- I can’t eat just one, though that might have something to do with the thiness. I was trying to replicate some frozen cookie dough that my husband bought from someone selling for a fundraiser. The fundraiser cookie was almost like a soft sugar cookie with peanut butter flavor (my husband loves them). These were too thin to be a contender, but good nonetheless.
on 05 Apr 2008 at 7:12 am 5.Anna said …
Carrie, if you’re trying to replicate the same type of cookie dough the kindergartners sell around here (comes in a big carton) you’ll probably want to find a recipe with shortening.