Could there be a cookie that better captures the essence of my cookie philosophy than the classic peanut butter cookie? Nuts, simple ingredients, no rolling and cutting. I don't even need a food processor or stand mixer for this one.
It only really uses one bowl, too, which is obviously a huge plus for my non-dishwasher-having ass. A handmixer is helpful.
Other than that, you need a fork. Line the baking sheet with a Silpat or parchment paper and you don't even need to wash them.
It's kind of sad that I judge a cookie recipe's worth on how easy it is to clean up afterwards. The lazy baker, indeed.
But actually, these cookies are all that a cookie should be. Chewy, moist, peanuty, classic. Recipe after the jump:
CLASSIC PEANUT BUTTER COOKIES
1 cup peanut butter
1/2 cup butter, softened
1/3 cup white sugar (if using natural unsweetened peanut butter, increase to 2/3 cup)
1/2 cup packed brown sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 375 degrees F. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.