I had a request for these two terrific tried and true cookie recipes:
OLD FASHIONED PEANUT BUTTER
½ cup of smooth or crunchy peanut butter
½ cup butter
½ cup firmly packed brown sugar
½ cup granulated sugar (or fine baker’s cane sugar)
1 egg
1 tsp. vanilla
1 ½ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
Optional – 1 pkg (300g) semi-sweet chocolate chips (or, use Reese’s chocolate peanut butter chips)
Heat oven to 350F. In mixing bowl, cream together peanut butter & butter.
Gradually beat in sugars. Blend in egg & vanilla.
Combine flour, baking soda and salt. Stir into peanut butter mixture. Stir in chips if using.
Form heaping Tablespoons of dough into balls. Place 1-2 inches apart onto 2 greased cookie sheets. Flatten with fork. Bake approx.. 10 minutes or until golden.
Cool cookies slightly; then move to wire rack. Makes about 2 dozen cookies.
OLD FASHIONED OATMEAL RAISIN:
(formerly known as writer’s block cookies)
1 cup butter, softened
1 ½ cups dark brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
¼ tsp. ground cloves
½ tsp. allspice
2 cups rolled oats
1-2 cups raisins
Preheat oven to 350F. Cream butter until light and fluffy. Gradually add sugar. Add eggs, vanilla and 2 tsp. water and beat until smooth.
Sift dry ingredients together. Add to the butter mixture and mix well. Fold in oats and raisins. Drop by spoonfuls onto a greased cookie sheet, leaving enough space for the cookies to spread out. Bake approx. 10 minutes, until golden.
Makes about 2 dozen good size cookies
Photos: d. king
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