This is not exactly a microwave or a crock pot recipe, but it's fun and the cookies are very good.
Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup granulated white sugar
1 cup crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup finely chopped peanuts (optional)
Directions:
1. Preheat oven or convection microwave to 350 degrees F. Lightly grease a cookie sheet.
2. Sift together flour, baking soda, baking powder. Set aside.
3. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Stir in peanut butter and mix thoroughly.
4. Add the eggs, stirring in one at a time, then add the vanilla. Mix well.
5. Gently stir the dry ingredients into the peanut butter mixture. Stir in peanuts (optional).
6. Roll dough into small balls. Place on the cookie sheet then use a fork to flatten slightly in the middle (crisscross).
7. Bake for 10 to 12 minutes in the preheated oven. Cool on baking sheets for 4 minutes, then transfer to wire racks to cool completely. Makes about 36 cookies.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup granulated white sugar
1 cup crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup finely chopped peanuts (optional)
Directions:
1. Preheat oven or convection microwave to 350 degrees F. Lightly grease a cookie sheet.
2. Sift together flour, baking soda, baking powder. Set aside.
3. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Stir in peanut butter and mix thoroughly.
4. Add the eggs, stirring in one at a time, then add the vanilla. Mix well.
5. Gently stir the dry ingredients into the peanut butter mixture. Stir in peanuts (optional).
6. Roll dough into small balls. Place on the cookie sheet then use a fork to flatten slightly in the middle (crisscross).
7. Bake for 10 to 12 minutes in the preheated oven. Cool on baking sheets for 4 minutes, then transfer to wire racks to cool completely. Makes about 36 cookies.
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