“Ate [big sister], why don’t you bake those peanut butter cookies of yours?” my sister said when I told her I was planning to do a bit of baking over the weekend. “I haven’t had those in ages.”
The cookies in question were wee morsels with a cross-hatched pattern on top, crisp on the outside and chewy within. They were among the first things I ever baked successfully, but I kind of stopped baking them after an emotionally tempestuous time in my life.
But, since my sister asked me so nicely to bake them, I figured that I couldn’t let these scrumptious cookies be tainted forever by bitter memories. To do so, I did a bit of tweaking: I used the solid American-style peanut butter as opposed to the natural kind (the sort where oil floats on top of the butter) that I used before, took out the butter and used margarine all throughout, and – rather than form the cookies into small ones – I went the whole hog and supersized the lot. They need to bake a bit longer, but they are absolutely worth it. Plus, using all margarine than a mix of margarine and butter made the texture a lot better.
The resulting cookies are nice and large, crisp-crusted on the outside and moreishly fudge-like within. They are sweet and buttery with just the barest hint of salt. These are the perfect snack to go with a glass of cold milk – plain or chocolate, it’s totally up to you.
Giant Peanut Butter Cookies
- 1 – 1/4 cups flour
- 1/2 cup salted margarine
- 1/2 cup creamy peanut butter
- 1/4 cup granulated white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract