Peanut Butter Cookies

Most weekends I make cookies with my kids, not only to save money but also as an activity we can all do together. No matter what their level, they can each help with reading the recipe, taking out and measuring the ingredients, mixing, and of course, eating!

Last week, I made a special purchase of chocolate chips, and we made Toll House Cookies. I loved the chocolate chips, of course, but the cookie itself is also great.  The two kinds of sugars, and the lesser amount of flour, make for a tender, sweet cookie.  But we ran out yesterday - I have to admit to having a couple myself - and I was all out of freezer cookie dough that I made at my last Freezer Cooking Day.  So, I decided to make some cookies today.

Since I didn't have any more chocolate chips, I thought that changing the recipe to make a peanut butter cookie might work.  I have several jars of peanut butter, bought on sale with coupons, and some small packets of peanuts from a recent plane flight.  I washed off the excess salt from the peanuts and softened the peanut butter in the microwave, so it would mix into the dough better.

The results?  Yum!

PEANUT BUTTER COOKIES
(based on Toll House Cookies recipe)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup peanut butter
1/2 cup unsalted peanuts

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Soften peanut butter in the microwave for 1 minute and then add to the butter and sugar mixture. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in peanuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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