Chewy Peanut Butter Cookies

By Lady Butterfly

These cookies work best with supermarket brands of peanut butter. The amount of artery-clogging trans fats in commercial peanut butter is small. In fact, you'd have to eat about 40 tablespoons to get 1 gram of trans fat.
In the jar: Chewy Peanut Butter Cookies, bottom left (with the tine marks)

Ingredients

• 2.75 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1 cup(s) (2 sticks) butter or margarine, softened
• 1 cup(s) creamy peanut butter
• 1 cup(s) packed brown sugar
• 1/2 cup(s) granulated sugar
• 2 tablespoon(s) dark corn syrup
• 2 teaspoon(s) vanilla extract
• 2 large eggs

Details

Servings 1
Preparation time 35mins
Cooking time 47mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Preheat oven to 375 degrees F.

On waxed paper, combine flour, baking powder, baking soda, and salt.

In large bowl, with mixer at medium speed, beat butter, peanut butter, and sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in corn syrup, vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. Cover and refrigerate dough 30 minutes for easier shaping.

Shape dough by rounded measuring tablespoons into 1 1/2-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. With floured tines of fork, press and flatten each ball, making a crisscross pattern. Bake cookies 12 to 13 minutes or until pale golden. Transfer cookies to wire rack to cool. Repeat with remaining dough.