Mom-Mom Fritch's Peanut Butter Cookies
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
And grease baking sheets
3
In a bowl with an electric mixer beat together peanut butter and sugar until combined well
4
In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well
5
Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets
6
With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern
7
Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes
8
Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely
9
Cookies may be kept in an airtight container at room temperature 5 days
10
Preheat oven to 350°F
11
And grease baking sheets
12
In a bowl with an electric mixer beat together peanut butter and sugar until combined well
13
In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well
14
Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets
15
With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern
16
Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes
17
Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely
18
Cookies may be kept in an airtight container at room temperature 5 days