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For the first of The World-Herald's 12 Days of Cookies, we aim for awesome, as in Steffany's Chocolate Peanut Butter Awesomeness.
Steffany Rynearson of Omaha emailed her recipe with these notes:
“These are my favorite cookies that my grandma makes. When I went off to college, I missed these cookies so much.
“Then I decided to try to make them myself and bring them to work for a potluck. Everyone loved them and started begging me to make them all the time.”
In an interview, Rynearson said that “everybody expects giant cookies.” So she doubles the recipe and makes three dozen big cookies.
“It's a guessing game on baking time,” she said, when the cookies are jumbo-sized.
1 cup margarine
1½ cups sugar
2 teaspoons vanilla
2 cups flour
2/3 cup baking cocoa
¾ teaspoon baking soda
½ teaspoon salt
10-ounce package peanut butter chips
Preheat oven to 350 degrees.
Cream margarine, sugar, eggs and vanilla until light and fluffy.
In a separate bowl, combine flour, cocoa, soda and salt. With the mixer on low speed, blend the dry ingredients into the creamed mixture. Stir in peanut butter chips by hand.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Cool cookies one minute on the baking sheet before removing them to a wire rack to cool. Makes about five dozen cookies.
Test kitchen notes: This recipe goes together easily. I substituted butter for margarine and omitted the salt, both with excellent results. I only got three dozen cookies. Perhaps I made the cookies too big, but the baking time was sufficient at eight minutes.
After my husband sampled a cookie, he said: “If you don't like these, you don't like cookies.”
They are awesome, indeed.