My inner rebel knew from the start I would not be pressing cookies before they baked like many classic peanut butter cookies call for.
I’m not really sure why – my rebelliousness exerts itself at the weirdest times. The problem is that after my variations, the cookies didn’t flatten by themselves very well in the oven – but when I messed with the ingredients (less flour, more butter, adding the milk back in), I didn’t get that amazingly soft and creamy peanut butter cookie I wanted.
So, since I like to live life on the edge, when I pulled the next cookie sheet out of the oven and noticed the puffy cute little cookies, I decided I would give them a teeny little press with a flat-bottomed glass after baking to get a perfectly even thickness.
Ingredients :
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Directions :
Preheat oven to 375?. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet.
