The opposite day, I used to be baking a batch of Cheryl Day’s peanut butter cookies, as one does on a snowy weekend morning, once I got here throughout this instruction in her recipe….
“In order for you, you’ll be able to freeze the cookies on the baking sheet till agency, then switch to ziplock baggage and freeze for as much as two months.” In different phrases, if I froze half the batch for later, individually, I might bake one or two at a time and have heat cookies any night time I wished to. Prior to now, I’ve frozen logs of cookie dough for this objective, however I appreciated this methodology higher, no slicing right into a stubbornly arduous block of dough, simply grabbing a couple of from the ziplock and throwing them into the preheated oven.
And Day’s cookies are the proper cookie to do that with. You don’t have to attend for them to thaw — simply throw them into the oven on a baking sheet, and 10 to 12 minutes later, you’ve got meltingly tender, salty-sweet peanut butter classics. With a glass of chilly milk, there’s no extra comforting solution to finish the day. I’ve been in quest of my go-to model of this cookie for some time, and I’ve lastly discovered it.
You would, after all, simply bake all the batch of cookies. However I can’t promise they are going to final very lengthy, for those who achieve this.
Peanut Butter Cookies
From Cheryl Day’s Treasury of Southern Baking
Makes about 24 cookies
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder, ideally aluminum free
1/2 teaspoon wonderful sea salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup packed darkish brown sugar
1/2 cup granulated sugar
1 teaspoon cane syrup
1 cup easy peanut butter
1 giant egg
1 teaspoon pure vanilla extract
1 cup honey-roasted peanuts
Flaky sea salt, resembling Maldon, for sprinkling
Sift collectively the flour, baking powder, wonderful sea salt, and baking soda right into a bowl. Put aside.
Within the bowl of a stand mixer fitted with the paddle attachment (or in a big mixing bowl, utilizing a handheld mixer), cream the butter, each sugars, and the cane syrup collectively on medium velocity till tremendous mild and fluffy, 3 to five minutes. Add peanut butter, egg, and vanilla, and blend till fully included. Flip the velocity right down to low and progressively add half of the flour combination, mixing till simply mixed. Progressively add the remaining flour, mixing till simply mixed, then add the peanuts, mixing till included.
Take away the bowl from the mixer stand (if utilizing) and end mixing by hand to ensure no bits of flour or butter are hiding on the underside of the bowl and the dough is completely blended. Cowl the bowl with plastic wrap and chill the dough within the fridge till barely agency, about half-hour.
Place the racks within the center and decrease third of the oven and preheat the oven to 325°F. Line two baking sheets with parchment.
Use a small ice cream scoop or a tablespoon to type the cookies (about 1 rounded tablespoon every) and place on the ready baking sheets, leaving 2 inches between them to permit for spreading. Frivolously contact every cookie with the tines of a fork to make a crisscross sample (protecting it old-fashioned). High every cookie with a pinch of flaky sea salt. (In order for you you’ll be able to freeze the cookies on the baking sheet till agency, then switch to ziplock baggage and freeze for as much as 2 months. Sprinkle the cookies with the salt simply earlier than baking.)
Bake the cookies for 10 to 12 minutes, rotating the pans midway via and switching their positions, till golden brown. Let cool fully on the pans on wire racks.
The cookies may be saved in an hermetic container at room temperature for as much as 3 days.
(Center photograph by Angie Mosier.)