My secret? It's always Jif. Always. My Momma showed me the light...

My secret? It's always Jif. Always. My Momma showed me the light very early on regular ol' Jif is the only peanut butter I'll ever bake with. It's basically perfect.

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Anyway, I love peanut butter. I'm not a huge fan of cookies or really anything that isn't a straight chocolate bar. But dammit, I love to bake. And people love to eat, so, hey I've been on a baking binge

(Ignore the fuzzy edges. I keep forgetting to take my adorable owl phone cover off before taking photos. It gets in the way, hence the weird glow.)

I ngredients:

1 1/4 cups firmly packed light brown sugar

3/4 cup JIF Peanut Butter (honestly, you can use ANY peanut butter or any nut butter. I'm just a brat.)

1/2 cup butter (or crisco, but blehk)

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cups sifted all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Heat oven to 375*

Combine dry ingredients in a small bowl (flour, salt, baking soda)

In a separate bowl use a hand mixer if you have one (or your own whisking hand) and combine the peanut butter, butter, brown sugar, vanilla, and egg. Once combined, add in your dry ingredients. Mix just until blended.

Drop by rounded spoonfuls 2-4 inches (depending on size) apart onto ungreased cookie sheets. Use a fork to make a cross hatch, and sprinkle with coarse sea salt on top, if desired.

Like so:

Bake one cookie sheet at a time, for 8-10 minutes depending on how large your cookies are, until they are JUST beginning to brown.

(I make giant ones.) If you over cook them THEY ARE GONNA BE CRUNCHY. You don't want crunchy (maybe you do but that's silly. Chewy peanut buttery goodness, if done correctly, is the best in the world) !!!!

Remove pan and let sit for a minute or two before using a spatula to transfer them to a cookie sheet or paper towel.

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