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 t. vanilla
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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