Tip from my Mama that I use for Toll House cookies - I use 2-3/4 cups of flour rather than 2-1/2 as the recipe on the package calls for.
Also, when creaming the sugar / butter, I let it sit for a few minutes (10-15) before adding the (room temp) eggs. I got that from Cooks Illustrated - which, of course, had a scientific explanation for what happened. I just know I think I get a better cookie.
Classic Peanut Butter Cookies
from Shirley Sadler - found on allrecipes.com
1 C unsalted butter (properly softened)
1 C crunchy peanut butter (I used smooth)
1 C white sugar
1 C packed brown sugar (I use dark brown)
2 eggs
2-1/2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp baking powder
1. Cream together butter, peanut butter and sugars, Beat in eggs. (I let the butter / sugar stand a while as above)
2. In a separate bowl sift dry ingredients. Stir into batter. Refrigerate for one hour.
3. Roll into one inch balls and put on baking sheets. 375 degree for app 10 minutes. Do not over-bake.Flatten each ball with fork, making a criss-cross pattern. Bake in preheated 375 degree oven app 10 minutes or until cookies begin to brown. Do not over-bake.
That’s a pretty standard recipe, I guess. But I baked them last night and got the best cookies ever. You will want to return the dough to the fridge as batches bake. Also, space dough balls about two inches apart - they do spread out. Let them cool in the pan for 5 minutes before removing to racks to cool and let the pan cool completely before the next batch,
I had adjusted my chocolate chip cookies and thought that the next time I would add more flour as well. My recipe isn’t the traditional toll house recipe. I didn’t care for that one, it seemed the cookies were always thin and greasy.
I found my recipe in a newspaper and cut it out back in the late 70’s. But it makes about 6 or 7 dozen good sized cookies. I too keep my dough in the fridge til needed.