An old recipe, from my great-grandmother, Evelyn Turk, Evie's namesake.
Peanut Butter Cookies
by Brea, modified from Evelyn Turk
1/2 c butter
3/4 c crunchy peanut butter (or 1/2 c smooth peanut butter)
1/2 c white sugar
1/2 brown sugar
1/2 t vanilla
1 1/2 whole wheat pastry flour
1/2 c mini chocolate chips
Preheat oven to 375. Cream butter, sugars, egg, vanilla, and peanut butter. Sift dry ingredients together in a small bowl, then slowly add to wet mix. Add chocolate chips.
Cover with plasic wrap and chill in the fridge for at least 30 minutes, no longer than 36 hours.
After dough is chilled, scoop into small balls and press down with a fork. Sprinkly with sugar, and bake on an ungreased cookie sheet until edges are light brown.
Enjoy warm, with a cold glass of milk!
Doubles very well, and dough freezes well if rolled out and pressed with fork before freezing.