A Saturday baking day staple, these cookies were a favourite of Janice's dad.
- Portion size 60 servings
- Credits : Canadian Living Magazine: March 2007
MethodLine 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with peanut butter; beat in granulated and brown sugars. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk flour with baking soda; stir into butter mixture until blended.
Roll by rounded 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on prepared pans. With fork, press to flatten to 1/2-inch (1 cm) thickness.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden on bottoms and edges are darkened, 12 to 15 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 3 months.)
Nutritional facts Per cookie: about
- Sodium 66 mg
- Protein 2 g
- Calories 97.0
- Total fat 5 g
- Cholesterol 14 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 3.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 3.0