Side note:
I've been doing a new thing with baking cookies this semester (pretty much since we moved to Austin). After mixing up the dough, I'll store it in the fridge for several hours (usually overnight) and then bake the cookies later. I've started dividing the dough into a few sections (usually 2 or 3) and wrapping it in plastic wrap. Then when I'm ready to bake cookies I'll use a knife to cut the block of dough in equal sections - so that it looks like a tic-tac-toe board or a grid. I think this method is supposed to make it easier to make your cookies the same size so they bake evenly.
Recipe: Peanut Butter Cookies
From: Jif
Side Notes -- My Methods:
I mixed up the dough last night.
Divided it into 2 sections.
Rolled each section in plastic wrap.
Stored in fridge overnight.
Ingredients:
• 3/4 cup peanut butter
• 1/2 cup shortening
• 1 1/4 cups firmly packed light brown sugar (light or brown works fine here)
• 3 Tablespoons milk (I used skim milk)
• 1 Tablespoon vanilla
• 1 egg
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
Directions:
• Preheat oven to 375ºF.
• In a large bowl: Combine peanut butter, shortening, brown sugar, skim milk and vanilla.
• Beat at medium speed of electric mixer until well blended.
• Add egg. Beat just until blended.
• Combine flour, salt and baking soda.
• Add to creamed mixture at low speed. Mix just until blended.
• Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
• Flatten slightly in crisscross pattern with tines of fork.
• Bake at 375ºF for 7 to 8 minutes or until set and just beginning to brown.
Yield: 3 dozen cookies
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