Wednesday, September 22, 2010

Grams Made Classic Peanut Butter Cookies

Grams and Grandad are off to Houston later this week. It's time for Grandad's three-month follow-up visit with the electrophysiologist who did his cardiac ablation. I'll update on that after we see the doctor.

After that, we will meet up with other family members for one of my favorite weekends of the year. On Saturday, Grandad's family has it's annual golf tournament at Bluebonnet Golf Club in Navasota.  While they play golf, my sisters-in-law will join Katy, Marie and me for a day in Round Top for the Texas Antique Festival. Watch this space next week. I promise there will be lots of photos.

Katy, Travis and Our Little Princess will join us at Nick and Marie's house in Houston on Friday. In preparation for the trip, I spent this evening baking cookies which will be a nice treat for Our Little Princess. I doubled this recipe and it sure did take me a long time to bake them. (Note to self -- buy another sil-pat. It takes too long with only one.)

This is a very old recipe that's been around for years. The only change I've made is that I now use unsweetened all-natural peanut butter.

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup butter, room temperature
¾ cup peanut butter, chunky or smooth
¾ cup granulated sugar
¾ cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla

In a bowl, stir together flour, baking soda, baking powder, and salt.

Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture.

Wrap dough in plastic wrap and refrigerate until chilled, or about 2 to 4 hours.

Take tablespoonfuls of dough and roll into balls with hands. Place about 3 inches apart on greased baking sheets. (I use a sil-pat instead of greasing the cookie sheet.) Using a dinner fork dipped in flour, lightly press cookies, flattening and forming a criss-cross pattern on each cookie.

Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 4 dozen peanut butter cookies. 

I couldn't resist a taste test as they came out of the oven. They are delicious. Now I'm going to have to resist them for the next several days. It would be a shame if there were none left for Our Little Princess.

Since we'll be traveling, I probably won't be posting any new blog entries for the remainder of the week. Word is that we'll be having our first cool front of the season sometime this weekend. I can't wait for that first glimpse of fall when the air smells of promise. I hope you get a little bit of fall in your neighborhood too.


  1. These look yummy! I would love to try a gluten free version...

  2. Those look good! I'll have to try them.