Next weekend I'm off to downtown Vancouver to the Food Bloggers of Canada Conference, and I'm so excited to be part of this awesome event! One of the sponsors is Nordic ware, who had sent me a bunch of really great stuff just in time for my day of cookie baking.
In the box were prep bowls, cookie stamps, a cookie sheet, and super cool pinata cake pan that I can't wait to try out some day. It was so awesome that they arrived JUST before my planned baking day, which was super timing. I haven't bought a new cookie sheet in years, and as far as I'm concerned, you can never have too many, right?
I have baked cookies every week for about 20 years and from experience I've discovered that a good cookie sheet gives you evenly baked, tender cookies that come off the pan easily whereas an old, cheap cookie sheet can make your cookies stick and burn. My new cookie sheet from Nordic ware is amazing-the cookies came out absolutely perfect. This pan was amazing and I have now vowed to find another one to replace my older cookie sheets!
Cookie stamps are a fun way to dress up your baking to make them look a little more interesting. I love these ones-metal with a wooden handle, they are far nicer to use than plastic ones- they are fun for making cookies for gifts, and with holidays coming they dress up your baking a little. Kids can help with them too, because stamping would be loads of fun! The prep bowls really come in handy too, whether you are baking or cooking. I like cracking my eggs into them.
Now, onto the cookies! These are by far the best peanut butter cookies I've ever made. I love how rolling them in sugar gives a little extra crunch on the outside, and the bonus is that they don't stick to the cookie stamps that way either. If you use cookie stamps it's a good idea to flour them a little first.
1 cup butter, softened
3/4 cup each packed brown sugar and white sugar
1 cup peanut butter
1 tsp vanilla (for a twist, try maple extract)
2 1/2 cups flour
1 tsp each baking soda and baking powder
1/4 tsp salt
1/2-3/4 cup sugar in the raw for rolling, optional)
1. In a large bowl with an electric mixer, beat together the butter, sugars, and peanut butter until smooth. Add the eggs, beating well after each addition. Add vanilla and beat well.
2. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add to the butter mixture in two additions and beat on low until combined. Put the dough into an airtight container and chill for about 30 minutes. This makes it easier to handle.
3. Shape the dough by scooping it out into rounded tablespoons and rolling into balls. Roll the balls of dough in sugar if you want, and then place them about 2 inches apart on a cookie sheet.You can either squash them with a cookie stamp or fork. If you choose not to roll them in sugar, make sure to flour the cookie stamp or fork so you don't have a problem with them sticking.
4. Bake one sheet at a time in the enter of a 350 F oven for 10-12 minutes.
Makes about 3 dozen cookies. You can store them in an airtight container for about 5 days or freeze them for about a month.
Adapted from Canadian Living Cooks
Disclosure: attendees of FBC 2014 were sent a package from Nordic Ware and blogging about the products entered you in a contest to win more products. I LOVE the items sent to me, will be seeking out another cookie sheet for Christmas!