This Just In

Yes, I dare put my own recipe in the “Family Ties” section…because some day, my boys or their?spouses might want to make them.? I usually reserve the “Family Ties” moniker for heirloom recipes…then I thought “Hey! I want this to be an heirloom recipe!” So here it is.? My girlfriend Ressie recently reminded me of these, since we were doing so much baking for bake sales and what not.? She was in my kitchen those many moons ago when I came up with this recipe…because yes, once upon a time, I wanted to write my own cookbook.? You can see where that went, so I’ve decided to share my recipes with you here on my blog.

My friend Robin Willson, of Gifts You Can Feel Good About?generously agreed to let me use her lovely Autumn Greetings kit to make you all a recipe card with my Peanut Butter Cookie recipe on it to download.? Click here to get yours!? Thank you Robin, for sharing this sweet kit with me, I love all things autumn and I love the vintage twist on this kit.? Be sure to check out Robin’s shoppes (she has a couple, including an Etsy store), you’ll fall in love with her creations.

I am posting the recipe for copy and paste as well, be sure to read Stacey’s Notes at the end.

Dough.? In large quantities.? I use a Tablespoon cookie scoop.? And coarse grain sugar.? Yum.

Thin, chewy, very peanut buttery…I love these cookies.? Not bad for one of my first attempts at recipe formulation.? Go food science!

Stacey’s Peanut Butter Cookies

Ingredients

1/2 C. Butter

1/2 C. margarine or shortening

2 C. peanut butter

2 C. sugar

2 C. packed brown sugar

4 eggs

1 C. Milk

5 C. Flour

1 TBSP. Vanilla

1 tsp. salt

4 tsp. baking soda

?Directions

Preheat oven to 350 degrees. In a large bowl, cream butter and margarine or shortening with sugars.? Add eggs one at a time, combining thoroughly.? Add peanut butter and vanilla, mix well.? In another bowl, combine flour, salt and baking soda.? Alternate adding milk and flour mixture to the peanut butter mixture until all ingredients are incorporated. Drop by rounded tablespoons (or use a large cookie scoop) onto a baking sheet.? Criss crosswith a fork and top with sugar if desired.? Bake for 13 minutes. Makes 5 dozen really, really big cookies.

Stacey?s Notes: These cookies are thin and chewy.? Adding another couple cups of flour and a tsp. of baking powder might make them thicker, if you like, but add a cup of peanut butter to retain the nice flavor.

I hope you enjoy these as much as Ressie and I do!

S.

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