OH MY GOODNESS COOKIES!
I like a cookie every now and again. I like a 'loaded' cookie even more! My family was needing a treat and it was a bit too warm to make pie. Since these are large cookies, the kitchen wouldn't be too warm for too long. The smiles on their faces were well worth it! These are large, bakery sized cookies [although you can make them smaller - just cut the baking time in half] and make a good "I need something sort of sweet, but what[?] treat". You can substitute what you have in your pantry, these are what I had in mine. They make a great YUM! Hope you enjoy them like my family does.
Provided by Susan Bryan @SusyPhoenix
Categories Cookies
Number Of Ingredients 17
Steps:
- Mix all the dry ingredients in a bowl - blend well.
- Mix eggs, butter, peanut butter, vanilla together and beat until smooth and well blended.
- Add wet to dry and mix well. This will be rather stiff since there's so much to go together - so use a good wooden spoon!
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
- Using an ice cream scooper - line up 6 to 12 scoops of dough onto the pan and pat down a bit. [I used smaller baking sheets, so I got 6 to a pan] These are BIG cookies. [You can make smaller ones, but we wanted bakery sized cookies!]
- Place in oven - and after about 10 minutes, switch the pans around to get a more even bake. All together - these large cookies take about 20 minutes to bake so that you get the centers done.
- Remove pans from oven and let the cookies rest on the pans for about 5 minutes so that they can firm up.
- Remove them to a wire rack to finish cooling - as you move them from the pan to the rack, they may start to tear a bit if you didn't let them firm up on the pan - NO WORRIES - just push them back together and they'll finish cooling well.
- This makes 2 dozen large, bakery sized cookies. To store - place in a lidded container or a cookie jar.
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