om nom nom. i'm not usually a peanut butter fan so i'm not sure what possessed me to make these monday night. i also don't know what i did wrong because they turned out way too flat. oh well, i think i like flat pb cookies because the thicker ones usually turn out too dense for my liking. i will probably make these again this week just to see if i can figure out why they turned out so flat. i only chilled the dough for about an hour because i'm impatient, and i also used a #20 scoop which was too large and therefore only got about 18 cookies. i really hate the criss-cross fork look so i used the bottom of a cut crystal candy dish dipped in sugar to press the balls down instead. it left a cool pattern but it didn't stay once the cookies spread out.
betty crocker's peanut butter cookies
prep: 15 min; chill: 2 hr; bake: 30 min
makes about 2 1/2 dozen cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 large egg
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. mix 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening, margarine, and egg in large bowl. stir in flour, baking soda, baking powder, and salt. cover and refrigerate about 2 hours until firm.
2. heat oven to 375*.
3. shape dough into 1 1/4 inch balls. place about 3 inches apart on ungreased cookie sheet. flatten in criss-cross pattern with fork dipped in granulated sugar.
4. bake 9 to 10 minutes or until light brown. cool 5 minutes; remove from cookie sheet. cool on wire rack.
i think they're pretty tasty, although i don't eat very many pb cookies so i don't know how they'd measure up to others. i just love the way they look. all uniformly round with a slightly crackly, sugary top instead of the usual fork marks.