We’re rather picky about our peanut butter in this house. It has to be the natural, no-sugar-added kind. I know other households are equally as fussy . For my Mom, only the icing-sugar-added kind belongs in her kitchen. The other week I bought the WRONG kind – which we only realized once the jar was opened and spread on the morning toast.
Here’s a cookie recipe that uses up any wayward peanut butter you may encounter. The cookies have a great peanut butter flavour. Since the peanut butter was already sweetened, I used slightly less sugar than what I listed below. Adjust sugar to your preference. This is a large recipe making just under 100 cookies but you can cut the recipe in half if you prefer. I tend to make large cookie batches because they disappear too quickly in this household. If fast disappearing cookies signifies a good taste rating then this recipe rates quite high!
1 ½ cups margarine
1 jar peanut butter (500 g jar, minus a few tablespoons for above toast!)
1.5 cup white sugar
1.5 cup brown sugar
1 tsp. vanilla
4 cups flour
1 ½ tsp baking power
½ tsp salt
2 tsp baking soda
Cream margarine and peanut butter, add the sugar, eggs and vanilla, mixing until well blended. Then stir in the dry ingredients. Roll into small balls and place on cookie sheets. Press down with a fork. Bake at 375 degrees for 10 minutes. You might want to chill the dough. I didn’t bother and the dough balls shaped quite well.