While I carry no lantern, my quest for the world's best peanut butter cookie has kept me searching with a determination that rivals that of the old cynic who went looking for an honest man. I have a taste memory, and while I've been looking for years, I've yet to duplicate it. Mine is not a loving or romantic tale. The cookie I remember was served in the cafeteria of a school I attended as a child. It had an intense peanut flavor and was so dense and crisp that it held its shape when dunked into a glass of milk. This year, I thought I'd use a different approach and decided to try a soft and chewy cookie that received rave reviews at allrecipes.com. I made a few minor changes to the recipe I found there. I added a cup of coarsely chopped salted peanuts to the ingredient list and replaced the mix of light and dark sugars with my current favorite, golden brown. Before I go any further, I must tell you that these cookies are delicious. I must also tell you I'm still looking for the cookie that will put my memories to rest. I encountered one issue as I made these that I want to share with you. I had to chill the cookie dough before it could be rolled into balls. This may have to do with the way in which flour is measured. I fluff and scoop and may have used less flour than someone using a different technique. At any rate, the dough was workable after being chilled and made exactly 3 dozen cookies. If you like your peanut butter cookies on the soft and chewy side, give this recipe a try. You won't regret it. Here's the recipe.
Soft and Chewy Peanut Butter Cookies...from the kitchen of One Perfect Bite adapted from allrecipes.com
Ingredients:
1 cup peanut butter
1/2 cup butter, softened
1 cup golden brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup coarsely chopped salted peanuts
Directions:
1) Preheat oven to 375 degrees F.
2) In a large bowl, cream together peanut butter, butter, and golden brown sugar until well blended. Beat in egg, milk, and vanilla one at a time. Combine flour, baking powder, and salt; stir into creamed mixture. Fold chopped nuts into dough. Chill dough if necessary to roll. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
3) Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Let sit for 2 minutes on cookie sheet. Remove and cool on wire racks. Yield: 36 cookies.
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