| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cookies, Mrs.fields | 6 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1 1/4 | Cups. dark brown sugar | |
| firmly packed | ||
| 1 1/4 | c | White sugar |
| 1 | c | Salted butter, softened |
| 3 | Eggs | |
| 1 | c | Creamy peanut butter |
| 2 | t | Pure vanilla extract |
INSTRUCTIONS
From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell Preheat oven to 300 F. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk. In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Don't overmix. Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2" apart. With a wet fork gently press a crisscross pattern on top of cookies. Bake for 18-22 minutes til cookies are slightly brown along edges. Transfer immediately to cool surface with a spatula. (Mrs. Fields uses her countertop rather than papertowels or racks.) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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