Page 42 - Classic Cookies with Modern Twists

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with

parchment paper. In a medium bowl, whisk together the our,
baking soda, baking powder, and salt. Set aside.

2. In the bowl of a st and mixer tted with the paddle

att achment, or using a handheld electric mixer, beat the butter,
peanut butter, 1 cup of the granulated sugar, and the brow n
sugar on medium speed until smooth, about 2 minutes. Scrape
the bowl with a r ubber spatula and add the eggs, one at a time.
Scrape the bowl again and add the milk and vanilla, mixing to

combine, about 30 seconds. Add the dr y ingredients on low
speed, mixing just long enough to incorporate, about 1 minute.
Fold in the peanuts.

3. P ut the remaining ¼ cup sugar in a wide, shallow bowl. Using
your hands or a 1-ounce scoop, form 1-inch balls of dough. Roll
the balls in the sugar and place them on the baking sheets, 2
inches apart. Bake for 15 to 16 minutes, rot ating the sheets

half way through, or until the cookie edges are light brow n and
the tops crack. They’ll look pale, but resist the tempt ation to
bake them longer if you prefer them chewy. Move the baking
sheets from the oven (leaving the cookies on the sheets) to a wire

rack to cool completely.

WITH A TWIST

Cashew Butter Cook ies: Add 1 teaspoon grou nd
cinnamon to the dr y ingredients and substitute salted
cashew butter for the peanut butter. Add 1 cup coa rsely
chop ped, toa sted cashews if desired, or roll the cookies in

nely chop ped cashews instead of the sugar.