Adapted from King Arthur Flour
An all-time favorite, these cookies are perfect after school with a glass of cold milk.
Our guarantee: These golden-blonde cookies are slightly soft and mildly chewy (rather than crunchy), with satisfying peanut butter taste.
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup supermarket-style smooth peanut butter
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
2 to 3 tablespoons water*
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the shortening, sugars, egg, vanilla, and peanut butter till smooth.
Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently till everything is well combined. *Add enough water to make a cohesive dough.
Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
Bake the cookies for 12 to 14 minutes, till they're barely beginning to brown around the edges; the tops won't have browned. Remove them from the oven, and cool on a rack.
Yield: about 2 dozen cookiesAdd a comment