I like to make these cookies small, using a scoop so they are all the same size, whereas Jill uses a spoon and makes them huge and all different sizes. Either way, they are one of our favorite cookies. They are great the way they are, but sometimes I like to add butterscotch chips for something different.
Recipe information
Yield
makes 72 cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Place the butter, peanut butter, and brown sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes, or until completely combined. Add the egg and milk and mix on medium speed for 2 minutes, or until light and fluffy. Add the baking soda and mix for 30 seconds. Add the flour and mix until completely incorporated.
Step 3
Place the granulated sugar in a small bowl. Drop teaspoonfuls of the dough onto an ungreased baking sheet at least 2 inches apart. Dip a fork into the cookie dough to make it sticky. Dip the fork in the sugar and press down twice on each cookie in a crisscross pattern, dipping the fork in the sugar after each press. Bake the cookies for 7 to 10 minutes, or until they are lightly browned on the edges.
Kitchen Disaster
Step 4
Every time we make cookies we have the same problem. Everything goes like clockwork, getting the trays in the oven, taking out the finished ones, taking them off the tray to cool, setting up the next tray. And then we get to the last tray. No matter how many times we remind ourselves, we always forget to set the timer for the last tray, and they end up burnt to a crisp. We now actually stick a note on the oven door to remind us to set the timer. Sometimes it even works!
