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How to Bake Ingrid’s Peanut Butter Cookies: National Cookie Month

National Cookie Month is here, and cookies certainly are a national treat & a favorite after-school snack – but Ingrid’s Peanut Butter Cookies are on another level!

How to Bake Peanut Butter Cookies - cookingwithkimberly.comCookies always give yo that little kick of sugar you desire.

Some cookies call for shortening, which tends to give a softer texture, and more spread of the dough on the cookie sheet.

I will often use half butter & half shortening to get the best of both worlds. Plus, butter tastes so darn good. I usually avoid using oil or margarine for cookies altogether.

How to Bake Ingrid’s Peanut Butter Cookies:

I’m not one for following recipes to the nth degree, and often adjust to what I want that day.

My favorite peanut butter cookie recipe follows. In this particular cookie recipe, I keep create the batter with only butter & no shortening.

However, in the video show below, I changed it up a bit with a mixture of butter, shortening & peanut oil. In fact, depending on what I have available in my pantry, I might change the recipe slightly here & there, on any given day.

Type: Cookie Recipe

Serve with: a cold glass of milk
Prep Time: 10 min
Bake Time: 10 – 12 min
Cool Time: 4 – 10 min
Yields: 60 1.5 inch cookies

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Mixing Bowls - shop.cookingwithkimberly.comWhisk together, in a large mixing bowl, flour, baking powder & baking soda.
  3. In another large mixing bow, beat until creamy, sugars with butter.
    • Tip: It’s much easier to use a hand mixer or a mix master than to do this by hand.
  4. Beat into the wet bowl, eggs, peanut butter & vanilla extract until all is smooth.
  5. Sift the flour mixture, and stir into wet ingredients half at a time. Upon addition of the 2nd half, add oatmeal and stir until everything is incorporated.
  6. Calphalon 4pc Nonstick BakewareLargeCookie Sheet & Cooling Rack Set - shop.cookingwithkimberly.comShape 1 inch balls and place them 2 inches apart on greased cookie sheets.
  7. Press them with a fork to squish a little. Turn fork 90 degrees and make a hash mark pattern by repeating in that direction.
  8. Bake only 1 sheet at a time for 8 – 10 min.
  9. Let cool for a short while & transfer to cool on a rack.

Serve with a cold glass of milk alongside these delectable peanut buttery delights.

National Cookie Month is that much sweeter with Ingrid’s peanut butter cookies!


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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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  1. October Food Holidays & Events | The 'How to Cook' Blog - Cooking with Kimberly - […] How to Bake Ingrid’s Peanut Butter Cookies: National Cookie Month […]
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