Classic Peanut Butter Crisscross Cookies
- 2 14 cups all-purpose white flour
- 12 teaspoon baking soda
- 12 teaspoon salt
- 1 cup packed light brown sugar
- 34 cup granulated sugar
- 34 cup unsalted butter, slightly softened
- 3 tablespoons toasted peanut oil, peanut oil or 3 tablespoons corn oil
- 2 large eggs
- 2 12 teaspoons vanilla extract
- 1 14 cups smooth peanut butter
- 2 tablespoons granulated sugar, for topping
- Preheat oven to 350*.
- Grease several baking sheets or use nonstick spray.
- In a large bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
- In another large bowl, with electric mixer on medium speed, beat together the brown sugar, butter, granlulated sugar and oil until light and fluffy.
- Add the eggs and vanilla and beat until evenly incorporated.
- Beat in the peanut butter.
- Gradually beat or stir in flour mixture until evenly incorporated.
- Refrigerate the dough for 15 minutes, or until firmed up slightly.
- Shape portions of the dough into generous golf sized balls with lightly greased hands.
- place on the baking sheet, spacing them about 3" apart.
- Place the 2 tbls sugar in a small shallow bowl.
- Lightly oil the tins of a fork, dip the tines into the sugar.
- Using the fork tines, firmly press down each ball horizontally and then vertically until the ball is about 1/2" thick, dip the fork into the sugar before pressing down each cookie.
- Bake the cookies, one sheet at a time, in the upper third of oven for 9-12 minutes or until tinged with brown at the edges and just beginning to firm up in the centers, be careful not to overbake.
- Reverse sheets halfway through baking from front to back to ensure even browning.
- Transfer the sheet to a wire rack and let stand until cookies firm up slightly.3-4 minutes.
- Using a spatula, transfer the cookies to wire racks.
- Let stand until completely cooled.
- Store in an airtight container for up to 1 week for up to 1 week -- or freeze for 2 months.
flour, baking soda, salt, brown sugar, sugar, unsalted butter, peanut oil, eggs, vanilla, smooth peanut butter, sugar
Taken from www.food.com/recipe/classic-peanut-butter-crisscross-cookies-118636 (may not work)