| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Biscuits |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 1/4 |
|
Cups. dark brown sugar, firmly packed |
| 1 1/4 |
c |
White sugar |
| 1 |
c |
Salted butter, softened |
| 3 |
lg |
Eggs |
| 1 |
c |
Creamy peanut butter |
| 2 |
ts |
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.)
Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net>
on Jun 2, 1998
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