I’ve been crazy for baking cookies lately and I’m very proud that I’ve been ambitious enough to try all new recipes!
This past weekend I pulled out my Grandmother’s Better Homes & Gardens cookbook and made two from there with my own twists added in.
I first baked the Peanut Butter Cookies which I’ve named Peanut Butter Milk Chocolate Chip Cookies because I added milk chocolate chips to them for a bit of chocolate and they are very good.
Here is the recipe which I used for the Peanut Butter cookies:
Before I make anything I always sift/whisk the dry ingredients together in a bowl. I creamed the wet ingredients together with my stand mixer, added the flour mixture by hand and then 1 cup of Nestle Milk Chocolate Chips (my fave!).
I used a cookie scoop to measure them all the same and put some chips on the top of the cookies (like you would do with a Hershey Kiss for the Peanut Blossom cookies) and then pushed them down a bit.
I baked them at 350 degrees (not the 375 as listed in the recipe) for 12 minutes and then allowed them to cool on the sheet for 5 minutes before transferring to the cooling racks.
As you can see the bottoms are nice and brown and they are great to eat!
My second recipe was the Drop Sugar Cookies.
First, I want to say that as I tasted one of these I had this overwhelming feeling stir through me of familiarity in taste. I’m 99.9% positive that this was the same recipe which my Grandmother used for her annual Christmas Cut-Out Sugar Cookies which I loved so much. It was an amazing feeling!
After mixing the batter I chilled it in the fridge for approximately 20 minutes before I scooped them and tossed them around in sprinkles.
I baked them at 350 degrees too for 15 minutes instead of the recipe’s noted temperature of 375. I allowed them to cool on the sheet for 5 minutes like I did with the other cookies. Also it is very good to chill the dough in the fridge for at least 30 minutes before you make the first batch of drop sugar cookies and also to chill it between the batches as they are baking.
By rolling them around in the sprinkles before baking you can see how the cookies really have color throughout. If I make them and roll in the sprinkles as I did today I will cut the sugar back to 1/2 cup versus the 3/4 cup in the recipe or I may keep the sugar the same and just add the sprinkles to the top of the scooped cookies.
I certainly have more great cookie recipes to add to my rotation and with Christmas right around the corner I can’t wait to bake them for friends!