Best Peanut Butter Cookies Ever!

For those of you who follow my blog, you know that I have problems from time to time with high altitude baking since we live at almost 7000 feet here in Colorado Springs. Most of my cookies turn out fine, but every once in awhile, a cookie recipe will turn out a less than desired result... usually flat flat cookies. Such has been the case with my peanut butter cookies. However, not too long ago, I found this amazing peanut butter cookie recipe that works very well here in Colorado. Stock up on your peanut butter because this recipe calls for allot of peanut butter, but worth every bit. These cookies can be made with or without chocolate chips and they literally melt in your mouth... yum.

Peanut Butter Chocolate Chip Cookies(makes 4-5 dozen)
1 cup butter, softened2 cups smooth or chunky peanut butter1 1/2 cups firmly packed light brown sugar1 cup granulated sugar2 large eggs1 1/2 tablespoons milk1 1/2 teaspoons vanilla2 1/2 cups all-purpose flour1 1/2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon salt2 cups chocolate chips (or peanut butter chips or both) optional
Preheat oven to 350 degrees. Combine butter and peanut butter in large bowl and beat until light and fluffy. Add the brown and granulated sugars and mix until well combined. Add the eggs and beat for 1-2 minutes, until light and fluffy. Mix in milk and vanilla. Add the dry ingredients and mix briefly. While there are still spots of flour, add in the chips and mix until well combined. Let cookie dough set for a few minutes to firm up. Scoop tablespoon size balls onto parchment lined baking sheets. Criss-cross with fork dipped in water. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes to firm before removing them carefully to the cooling rack. The cookies may look slightly underbaked, but will firm as they cool. 

Snickerdoodles!

It's been forever since I've made snickerdoodles, but I got an order a few days ago from a friend whose husband wanted 4 dozen large snickerdoodles for work, so this is what I ended up with...

Yum...the key is not baking them too long, so they will be crisp on the outside and still soft and chewy on the inside. These cookies were quite large, but still only baked them for 10 minutes. They can finish baking for just a couple of minutes longer on the cookie sheet after removing them from the oven.

Yummy sugar cookies in honor of election day...

We had a friend whose birthday just happened to fall on election day...so this is what I came up with...the big one for him and the others for some other friends.  Soft and yummy sugar cookies...these are the best...just eat them with a glass of milk or cup of hot chocolate.

The trick to making soft sugar cookies is not rolling them too thin, and not baking them too long.  All cookies should be taken out of the oven when just set, and let finish baking on the cookie sheet.