Everywhere There Are Cookies

Peanut Butter Cookies

Martha Stewart's Cookies

1 1/4 cups all-purpose flour, plus more for flattening cookies

3/4 teaspoon baking soda

1 cup unsalted butter, I used butter flavored crisco instead

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 cup smooth peanut butter

1/2 cup salted peanuts, I did not use any peanuts this time but maybe the next time

Preheat oven to 350 degrees F. Sift flour and baking soda in a bowl.

Put butter and both sugars in a bowl and using a hand mixer, mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix well until combined well. Mix in vanilla and then peanut butter. Reduce speed to low. Add flour mixture and mix until just combined, stir in peanuts if you chose to use them.

Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing 1 1/2 inches apart. Dip the bottom of a glass in flour, tapping off excess, and use it to flatten balls slightly. Firmly press fork tines into each dough ball to make a cross-hatch pattern.

Bake cooikies, rotating sheets halfway through, until centers are firm and edges are lightly browned about 25 minutes. Transfer cookies on parchment to wire rack to cool completely. Cookies can be stored in an airtight container up to 3 days.

Enjoy a cookie with a tall glass of cold milk. Yum.