How the heck I got so much pb I don't know, but think I must have brought a couple of jars back from SC to be sure we had some! I have creamy, chunky and natural varieties and will mix them.
I also have 2 half full bags of light brown sugar! Although I much prefer to use dark brown the light will just have to suffice. I think I overbought the light for the past holiday baking projects.
The old recipe is one I have used for years and it always turns out just fine. If I want chewy cookies I bake them for 9 minutes. If I want crispy cookies, I bake them for 11 minutes. Yes, there is a real difference and I use a timer.
This is my lunch
This is my husband's lunch
Peanut Butter Cookies from Grandma's Recipe Collection
Sift together -
2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
Blend well before adding flour mixture -
1 C peanut butter
2 C brown sugar
1/2 C butter (1 stick) I said BUTTER!! (don't melt!)
1 tsp pure vanilla
1/2 C whole milk
Cool dough in refrigerator for a bit, then teaspoon 12 scoops to an ungreased cookie sheet. I don't press them into a ball and flatten with a sugared fork, because I don't feel it is necessary.
Bake - 350° oven 9-11 minutes depending on how crunchy you like them.
After baking, let them rest a bit before removing from sheet to cool further on paper bags.
Makes about 4 dozen, depending on size.