Monthly Archives: September 2014

She’s Leaving Home…

LeanneLast Sunday we took our daughter Catherine up to Western Washington University in Bellingham and left her there. Always a little force of nature, I am already missing her commanding presence in our home. Much to my oldest daughter’s disdain (she lived at home while she attended Evergreen), I’ve already sent my middle child a care package, because I’ve always wanted to do that. In that package I included some homemade peanut butter cookies because she’s always been fond of peanut butter. The recipe I’ve been using for years is from the Food Writer’s Favorite Cookies book and it was sent in by Doris Reynolds, food columnist for the Naples Daily News in Florida back in 1990. The unassuming collection has at least 3 of my favorite cookie recipes ever and it’s been well used. This flavorful cookie is special because it has more peanut butter in it compared to many I’ve seen. Catherine should receive her care package today and so I thought it fitting to share this treat with you. She’s left home, but certainly never my heart!

Peanut Butter Cookies

½ cup butter
¼ teaspoon salt
1 cup chunky peanut butter
¾ cup granulated sugar
¾ cup packed brown sugar
2 eggs, 1 tablespoon milk
1 cup flour
¼ teaspoon baking soda

In a large bowl with an electric mixer (or a standing mixer), beat butter, salt and peanut butter until well blended. Add sugars, eggs and milk and mix well.

Whisk flour and baking soda in a separate bowl. Gradually stir in flour mixture into peanut butter mixture. Refrigerate dough for one half hour. With your hands, roll the dough into small balls. Place balls on ungreased baking sheets. Flatten balls with the tines of a fork, making a criss-cross pattern.

Bake in a preheated 325°F oven for 15 minutes or until done. Transfer to wire racks to cool. Makes about 4 dozen

Categories: .Bayview School of Cooking!, Dessert | Leave a comment

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