Chewy Peanut Butter Cookies
I'm making cookies to bring on a big group trip this weekend, and I'd like to bring peanut butter cookies. I snagged my grandmother's recipe, but her's are more of a crumbly type. For transportation-durability, and just plain preference, I'd like to make a chewier version. I don't want to risk an untested recipe though.
Does anyone have a *tried-and-true* recipe for *chewy* peanut butter cookies?
The San Diego Unfied School District makes an increadible chewy cookie/bar.
After being out of public school for far to many years, I attended a reception where they served them and brough back a great deal of memories. On the Union Tribune Web site, this recipe is highly requested. Good luck.
Peanut Butter Chews
Makes 32 bars
1 cup plus 2 tablespoons plus 2 teaspoons margarine, butter or shortening
2 cups granulated sugar
1 cup brown sugar
1 cup peanut butter
2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup rolled oats
3 tablespoons powdered sugar
1 1/2 teaspoons peanut butter
4 1/2 teaspoons very hot water
Combine butter, sugars, peanut butter, eggs and vanilla in a mixing bowl. Mix, creaming well.
Sift together flour, baking powder and salt. Add rolled oats and mix well. Add dry ingredients to creamed mixture. Mix until well blended.
Spread batter into a greased 12-by-18-inch cookie pan with sides. Bake at 350 degrees for 25 to 30 minutes. Do not over bake.
For the glaze: Combine powdered sugar and peanut butter. Gradually add hot water. Spread glaze on warm Peanut Butter Chews. Cut while warm. Cookies will be of a chewy consistency.
(From the San Diego Unified School District Food Services Department.)
These aren't your traditional floury peanut butter cookies with the fork prints on top, but they are foolproof and chewy.
1 cup creamy peanut butter
1 cup brown sugar
1 tsp baking soda
3/4 cup chocolate chips
Cream first 4 ingredients with beater. Stir in chocolate chips.
Bake for 10-12 minutes at 350. Let the cookies sit for 5 minutes before removing from the cookie pan as they are very soft.
I made these a few days ago. I probably did not cream the sugar and peanut butter together long enough, because the cookies came out more crumbly than chewy. I found that the dough kept its shape in the oven without melting and spreading out much, so flatten them before baking, and leave a little room in between for them to puff up. Then again, maybe I made them totally wrong.
I'm pretty sure I just drop mine my spoonfuls without flattening. They're pretty crumbly when they come out of the oven, but if you let them cool a bit, they're easier to get off the sheet, and develop a nice chewiness. Mine rarely last longer than breakfast the next day (one of the things I like about this recipe is that it only makes a few - I think a dozen per cup of peanut butter IIRC.) so I can't really say how well they keep.