For the Love of Cookies
I admit, I am one who usually cannot pass up a good cookie. However, peanut butter cookies have never been one of my favorites. I will usually reach for a chocolate chip, white chocolate chip macadamia nut or snickerdoodle cookie before I would choose peanut butter.
That all changed when I tasted the peanut butter cookies made by our chef at Woodfield Inn. I actually had to eat more than one on multiple occasions to make sure I was my taste buds weren’t playing tricks on me and that I really did delight in these little rounds of scrumptious. I loved the afternoons when the smell of baking cookies began making it’s way from the kitchen up the staircase towards our office. Every evening, each inn guest received cookies in there room and the kitchen staff made them fresh every day. It was at that time each day, I would take a coffee break, go down to the kitchen and taste test the cookies.
When we sold the inn, I made sure that I took many of chef’s recipes with me and this one was no doubt one that came with me. I think you’ll like them and they are effortless to make.
PEANUT BUTTER COOKIES
½ cup creamy peanut butter
¼ cup butter, room temp
¼ cup shortening
½ cup granulated sugar
½ cup brown sugar
1 egg (room temp)
½ tsp vanilla
1½ cup sifted all-purpose flour
½ tsp salt (omit if using salted butter)
½ tsp cinnamon
1 1/3tsp baking soda
Preheat oven to 350°. Cream peanut butter, butter, and shortening together. Add granulated and brown sugars. Beat until light and fluffy. Add egg and vanilla, followed by sifted flour, salt (if using), cinnamon and baking soda. Mix until smooth.
Form tablespoon sized balls of dough and place 2” apart on cookie sheet lined with parchment paper. Lightly press an X with a fork in the dough. Bake for 12-15 minutes