In today's day and age, peanut butter cookies are oft forgotten. I'd say the big reason is that a solid 99% of kids are allergic to peanuts today. Kidding, of course - but peanuts seem to be an extremely prevalent (and sometimes severe) food allergy today. Some kids in my school are so allergic that if they are in the mere presence of the legume they will react negatively.
That's my theory as to why peanut butter cookies (almost) never show up on cookie platters or trays. However, in a sort of reverse-hipster way, I liked peanut butter cookies AFTER they most of their popularity.
|
2 sticks butter
2 cups brown sugar
1/2 cup white sugar
1 cup peanut butter (I used Smucker's Natural; it worked well)
3 eggs
1 1/2 cups white flour
1 cup whole wheat flour
1/2 tsp. baking soda
Salt (if you want. Peanut butter is salty, so your call if you want to add 1/4 tsp).
1 cup chocolate chips/chunks/whatever
Oven: 350 degrees F.
Cream butter. Cream it well! This actually matters. Add sugars, beat until it's less grainy. Add peanut butter and mix. Add eggs one at a time. Mix in baking soda and salt first so they are incorporated well. Then add flour and chocolate and mix justtt all the flour disappears.
I know, I know: all the other drop cookie recipes are like, "IN SEPERATE BOWL SIFT FLOUR, BAKING SODA, AND SALT TOGETHER. THEN MIX INTO BUTTER MIXTURE UNTIL JUST COMBINED." But I've been doing the lazy girl/super speedy method for like THREE YEARS and no one's died (or even complained) yet.
|
I use an ice cream scoop that makes drop cookies rather simple. Bake for about 9 minutes.
|
Eat your cookies while reflecting on their sad decline in popularity.
Get more recipes (and a dose of fashion!) on my blog, pleatsandeats.blogspot.com
