Peanut butter cookies

I was a little wary to try my hand at cookie-making after my last attempt went a little awry. However, in the name of science and the desire to have baked products, I decided to attempt my mother's recipe for peanut butter cookies. I'd always loved how crumbly and fluffy they were--not too sweet and delightfully nutty.

Recipe

makes about 3 dozen1/2 cup butter1/2 cup peanut butter1/3 cup white sugar1/3 cup brown sugar1 egg1/2 tsp vanilla1-1/4 cup all-purpose flour3/4 tsp baking sodascant 1/8 tsp saltPreheat oven to 375 F. With an electric beater, beat together butter and peanut butter. Add in sugars and continue beating. Beat in egg and vanilla. Sift together flour, baking soda and salt. Stir dry ingredients into the wet. Drop by heaping tablespoons full onto lightly greased baking sheet. Very slightly flatten each cookie to even thickness. Bake for 10 minutes.

Musings

A few notes on preparation: My mother suggested a trick for dispensing the cookies onto the sheet. She said to first, on saran wrap, make little batter logs and refrigerate for 30 minutes. Then, simply slice the batter log and place onto the cookie sheet. Much easier to deal with, plus I don't have to bake all the logs at once. I can store one in the fridge to bake tomorrow. You can also place a peanut or raisin on top of each cookie before baking to garnish.Well, I successfully made cookies this time... they were suitably round and well-formed and tasted delicious. Light and fluffy--David commented that he was surprised, given that peanut butter can often feel chewy and heavy, that these cookies were so crumbly and tasty. Yummy, peanut-buttery goodness!