Peanut Butter Cookies
Why I Love This Recipe
Recipe from Quick, Light & Delicious
To freeze baked cookies, cool completely, place in a rigid plastic container and freeze for up to 1 month. Thaw at room temperature for 15 to 30 minutes.
To shape dough into cookie balls, use two metal teaspoons to form dough into uniform 2.5cm (1") balls. Uniformity is important so cookies bake evenly.
Ingredients You'll Need
vegetable oil cooking spray
1 1/2 cups wholemeal plain flour
1/2 teaspoon baking powder
1/4 cup margarine
1/4 cup smooth or crunchy peanut butter
1/2 cup caster sugar (super-fine white sugar granules)
1/3 cup tightly packed brown sugar
1 large egg
1/2 teaspoon vanilla flavouring essence
Preheat oven to 180C. (356'F)
Spray 2 baking trays with vegetable oil cooking spray.
Sift flour and baking powder together into a mixing bowl. Add any flour husks in a sieve to bowl.
In a mixing bowl, cream margarine, peanut butter, caster sugar and brown sugar together with an electric mixer set on medium speed, increasing to high speed, until light and fluffy. Beat in egg and vanilla until well blended. Gradually mix in flour on low speed until well combined.
Shape dough into tiny 2.5cm (1") balls; place on prepared baking trays 5cm (2") apart. Flatten cookies slightly. Using the prongs (or tines) of a fork dipped in flour, press a crisscross pattern onto each cookie.
Bake until the edges are golden brown, about 12 to 15 minutes.
Transfer cookies to a wire cooling rack and cool completely.
Repeat with remaining dough.