Peanut Butter Cookies
November 10, 1992

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We arrived at this recipe by comparing several others—and by trial and error. The amount of baking soda is critical: too much, and you have a light, crispy cookie; too little, and you have a dense, chewy cookie. I think we found a happy medium: a cookie that’s crispy on the outside and chewy in the middle.

• 1/2 cup butter or margarine
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (preferably C & H®)
• 1 egg
• 1/2 teaspoon vanilla
• 1-1/4 cups flour
• 1/2 teaspoon soda

Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Combine separately flour and soda; blend into creamed mixture. Drop from teaspoon onto ungreased cookie sheet. Crisscross with fork. Bake at 375° Fahrenheit for 10 to 12 minutes. Do not overbake; tops should be just starting to brown. Makes 2-1/2 dozen.