Nested metal or plastic measuring cups are intended for dry ingredients such as
flour and sugar.
When you measure flour, stir it in the
canister to lighten it (you don't need to sift). Gently spoon flour into a dry
measuring cup and level the top with the straight edge of a metal spatula or
knife. Don't pack the flour into the cup or tap it with the spatula or on the
counter to level.
Glass or plastic cups with a spout are
meant only for liquids. If you use a liquid-measuring cup for flour, you're
likely to get an extra tablespoon or more of flour per cup, enough to make
Old-Time Peanut Butter Cookies
2 1/2 C.
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 C. (2 sticks) unsalted butter, softened
1 C. creamy peanut butter (not all-natural)
1 C. granulated sugar
1 C. firmly packed dark brown sugar
2 large eggs
1 T. vanilla extract
3/4 C. chopped, unsalted roasted peanuts
In a medium bowl, stir together the flour, baking powder, baking soda and salt;
In an electric mixer, using the paddle attachment, beat together the butter and
peanut butter on medium speed until smooth. Gradually beat in the granulated and
brown sugars. Add the eggs, one at a time, beating well after each addition and
stopping to scrape down the sides of the bowl as necessary. Beat in the vanilla.
On low speed, add the flour mixture and the peanuts and beat until blended.
Cover with plastic wrap and refrigerate for 30 to 45 minutes, or until the dough
has firmed up.
Position two baking racks near the center of the oven, and preheat the oven to
350 degrees. Lightly grease 2 insulated cookie sheets.
Using a 1/4 cup ice-cream scoop or cup measure, scoop 6 portions of the chilled
dough onto each cookie sheet, spacing them evenly. Use the palm of your hand to
flatten each scoop into a 21/2-inch round. Using a fork, make a crosshatch
indentation in the center of each cookie. Slide the fork toward the edge of each
cookie to continue the indentation to the edge.
Bake the cookies, switching the position of the sheets halfway through baking,
for 18 to 20 minutes, or until golden around the edges but still soft in the
center. Transfer the cookies to a wire rack to cool completely. They will firm
up as they cool. Serve the cookies slightly warm or at room temperature.
Makes 23 jumbo cookies