Giant Peanut Butter Cookies

Yes, it may seem suspicious that my last post, months ago, was on Absinthe, well, no I/we did not go 'round the bend or anything, in fact, we haven't gotten around to trying the beverage what with the holidays and everything.  So, in order to get back on track, I am posting a new recipe for these amazing giant peanut butter cookies.

I've never cooked cookies this big before, and if feels like a royal victory to have them turn out just right on the first try.  They are reminiscent of the traditional criss-cross cookies, but come out nice and chewy, rich and full of peanut butter-y goodness.

Here is my recipe:

Ingredients

2 1/2 C flour
1 t baking powder
1 t salt
3/4 C margarine
1/4 C shortening
1/4 C molassis
1 1/4 C creamy peanut butter (don't skimp too much on the quality, Jif was great!)
2 t vanilla
1 C packed brown sugar
1 C sugar
2 eggs

Method

First, melt the margarine and shortening and allow to cool for a few minutes
Preheat oven to 350 degrees
In a large mixing bowl, place

• Margarine, shortening
• Brown sugar
• Sugar

Cream, Add

• Vanilla
• 1 egg

Cream, Add

• 1 egg
• Molassis

Cream, Add

• Baking powder
• Salt
• Peanut butter

Mix well, Add

• 1 Cup flour, mix then add
• 1 1/2 Cups flour

On greased baking sheets (I prefer silicone sheets on top of mine, or you could use parchment paper)
Use two spoons to scoop out a somewhat heaping tablespoon of dough (one spoon to scoop, other to release the dough from the spoon onto the sheet), placing the dough about 2 inches apart from each other.
Using fingertips round out the edges so there are no hunks jutting out (don't worry, the rustic look is great!)
With a bit of extra sugar and a fork, go to work making the criss-cross on the tops of the dough balls, dipping in sugar after each press.
Press down to flatten gently, until about 1/4 inch thick and mostly even in thickness

Bake in the center of the oven for 13 minutes, or just until set and the bottom is golden brown (at this time the very edges might turn a slightly deeper golden brown too, and then they are done).
 Allow to cool on the sheets for 5 minutes and transfer to a cooling rack, or plate in my case.

 
Take to work, win high praises from those who eat them!

Makes about 3 1/2 dozen large cookies.