Cooking with the Journal-Big Batch Peanut Butter Cookies

I like cookie recipes that make lots of cookies.  This is one that fills the bill quite nicely.  It makes 7 to 8 dozen good-size cookies.  These are great for lunch boxes or after school snacks.  They have a more sandy texture and are not quite as dense as most peanut butter cookies.  I like to use crunchy peanut butter when I make them.

I use my cookie scoop to form these, and that makes them a little larger than 1-inch so I usually get around 7 dozen.

Big Batch (my name for these) Peanut Butter Cookies
Farm Journal’s Complete Home Baking Book
Farm Journal Books, 1979

2 1/2 c. sifted flour
2 t. baking soda
1 c. butter or regular margarine, softened
1 c. peanut butter
1 c. sugar
1 c. brown sugar, packed
2 eggs
2 t. vanilla
Flour

Mix together flour and baking soda; set aside.  Cream together butter or margarine, peanut butter, sugar and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Blend in vanilla.  Gradually stir dry ingredients into creamed mixture, blending well.  Shape dough into 1-inch balls.  (If dough is too soft to roll, chill for an hour or so.)  Place balls, about 2 inches apart, on greased baking sheets.  Flatten each with a floured fork, making a crisscross pattern.  Bake at 350 degrees 10-12 minutes.  Remove from baking sheets; cool on racks.  Makes 7 to 8 dozen.

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