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I am happily married to an amazing military man who spent 9 years enlisted and is now an Officer in the US Army. We have two amazing boys who are not so little any more! They still infuse every moment of every day with creativity and energy, and make my life an adventure.  I was educated at home, and am now teaching our children - second generation homeschoolers! I try every day to become more like Jesus Christ, and to love like HE does. If you want you can try and catch me at bethylovesandy@yahoo.com

My Blog Title Verse

"For the Lord gives wisdom. From His mouth come knowledge and understanding." Proverbs 2:6 NKJV 
The Message translation puts it this way "God gives out Wisdom free, is plainspoken in Knowledge and Understanding."

Verse of the day

Tuesday, August 19, 2008

Yummy Tummy time

My friend Carrie called me the other day to ask for the recipe for The World's Best Peanut Butter Cookies. You can read her blog about it, and see a lot of delicious pictures, and hear the story. My job in all of this is to post the actual recipe. First, a little back story.  This recipe came from a cookbook called "Cherished Recipe's" that was acquired by my mother at one of the many churches either her father or my father preached at sometime in the late 1970's or early 1980's. I LOVE church cookbooks, because you never know what kind of hidden treasure they will contain. They almost never try to be healthy, and the recipes they contain are usually absolutely delicious in their unhealthiness. Since I grew up with this cookbook, I am especially fond of it. I even tried stealing it from my Mom's house when I first moved out. She noticed, and reclaimed it. Sad times. 
 Do any of you remember me mentioning in an earlier blog, Homeschool wonderworld, how I clearly remember cutting a recipe in half while I was studying fractions? This is THAT recipe. So, not only is it delicious, it is full of history. 

1 1/4 cup butter (the real stuff) 1 1/4 cup peanut butter (crunchy or creamy, depending on your mood) 1 1/4 cup white sugar  1 1/4 cup brown sugar  3 eggs  2 1/2 tsp vanilla  2 1/2 TBSP milk   2 1/2 tsp baking soda   1 1/4 tsp salt   4 1/2 cups flour  Hershey Kisses if so desired

Cream together all ingredients. Roll into balls and slightly flatten. Bake at 375 for 8 minutes. Top with Kisses immediately, and remove from pan to cool. If you prefer plain, they are plenty delicious without kisses. I sometimes put dark chocolate chips in and bake them like that. 
 Of course, since this is me, the health conscious diabetic, I usually use Splenda instead of the white sugar, and half the flour is freshly ground whole wheat. That still doesn't make them good for you, but a little less bad.... 


Marcy said...

So, is this half the recipe or the full recipe that makes like, 12 dozen cookies or something like that? Also, when I use peanut butter cookie doguh from the store, I put the dough into mini-muffin pans to cook them when I am going to insert a kiss after baking (except I actually use a Reese's cup). Do these keep that round shaps or is it like a flat cookie with a kiss protruding? Mmmmm...they looked so stinking good on Carrie's blog I might actually try these. Like I said on her comments, I have never successfully made a peanut butter cookie from scratch that was edible. Thanks for posting the recipe!

mom0ktdid said...

I have to add my a note as well:

As Alton Brown says:
"done in the oven is overdone on the plate..."
In other words...it WILL continue to cook, bake, etc AFTER you take it from the oven, therefore if you leave it in there until it is completely done, your product will end up being a teeny bit overdone (crispy, dry, etc) by the time it hits the plate, or your mouth. I think this is why so many times people say: "they are SO much better straight out of the oven." It's because THAT'S when they were done...not 5 minutes later when they were taken off the pan, etc.

So...this means, take them out about 1 minute BEFORE you think they are completely done. Then they will be wonderfully gooey and perfect! And even the next day they will be chewy still!

andysbethy said...

Marcy, This is the recipe cut in half. It still makes a lot, but not as much as it use to! And yes, they will be mostly flat, with a kiss protruding from the top, but that is they way I have always had them, so it seems like the "right way" to me!
Also, in complete agreement with Carrie... you have to take them off the pan as soon as they come out of the oven, or they will be too done, and too dry.
Make them and you will be converted! Let me know how they turn out.

mom0ktdid said...

Oh! I also made mine half white/half whole wheat flour and they are STILL yummy and soft and a little less "guilty!"

Marcy said...

Okay, one more question...have you ever used the "healthy" peanut butter with no sugar added?

andysbethy said...

The peanut butter with no sugar added has more fat I think. I know that the one with less fat has more sugar. I usually just stick with the "normal" one.

Daniel & Heidi Hicks said...

ok, so im going to have to try this recipe!! i have been looking for a peanut butter cookie recipe for forever!!! Thanks for posting it Bethany! I'll let you know whenever i have time to cook them ;-)

mom0ktdid said...

So I am about to make the cookies for the crop..and GUESS WHAT? I can't find the paper I wrote the recipe on!!!! ha ha!!! I am glad it is forever archived here on your blog...it is going in the recipe box this time!
Oh, and just in case I forget to tell you...this recipe is being published in the online newsletter sent to the ENTIRE online homeschool group I am in! ha ha! We are going to be famous one way or the other I tell you!