The holidays will be coming around and I thought I will post some cookie recipes that I made last year, my family enjoyed them.
I was craving the peanut butter cookies that our cafeteria used to make and came across so many recipes that don’t even include flour. I was amazed because I can’t imagine cookies being made without flour. Well I went to the Skippy website and found a recipe that seems logical. I did change a thing or two. Overall these cookies came close to the recipe I remembered years ago.
CLASSIC PEANUT BUTTER COOKIES
- 2-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup Skippy ® Creamy or Super Chunk ® Peanut Butter (I’ve used Jif, matter of preference.)
- 1 cup Imperial ® Spread, softened (I use butter instead)
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 eggs
- 1 tsp. vanilla extract
1. Preheat oven to 350°. In small bowl, combine flour, baking powder, baking soda and salt; set aside.
2. In large bowl, with electric mixer, beat Skippy ® Creamy Peanut Butter and Spread until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.)
3. Shape dough into 1-inch balls. On ungreased baking sheets, arrange balls 2 inches apart. With fork dipped in sugar, gently flatten each cookie and press crisscross pattern into tops.
4. Bake 12 minutes or until lightly golden. On wire rack, cool completely. Store in tightly covered container.
Makes:
6 dozen cookies
Preparation Time:
20 Minute(s)
Cook Time:
12 Minute(s)
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I short cut these cookies, because I didn’t want to buy a container of oatmeal just to make this.
I made various kinds of Oatmeal cookies by adding the following to the recipe:
Oatmeal Cookies
Butterscotch chips
Chocolate chips
Peanut Butter chips (or combination of chocolate and peanut butter)
Raisins (but I used Craisins, dried cranberries, great for holiday recipes)
and Nuts (walnut, pecan or almond)
Main Ingredient:
Betty Crocker’s Oatmeal Cookie mix
If you have the ingredients, you can use Betty Crocker’s Cookie mix and make different cookies all together.
Directions:
Follow the directions on the package and add any of the ingredients listed. I would suggest anywhere from 1/2 cup to 1 cup total (combination or not), but I just eyeball it and do as preference.
When making various cookies for holiday gifts or for dessert, this was a time saver.
I hope to add more recipes for the holiday, so come and check time to time. If you have any favorite cookie recipes, please leave it comments and I can post it up.
*TIP*
If you plan on having cookies through most of the holiday season, save yourself some time by making double, triple the amount and freeze for another time. The dough will be all ready and most cookie dough recipes keep up to 3 months in the freezer when stored properly.
