These cookies are a little less sweet than most. Preheat the convection oven while you quickly mix up the dough. Space the oven racks evenly in the oven and bake three panfuls at one time.

　　

Ingredients

makes 3 dozen cookies

　　12 tablespoons (1 1/2 sticks) butter, softened

　　3/4 cup peanut butter, creamy or chunk style

　　1/2 cup packed light or dark brown sugar

　　1/4 cup granulated sugar

　　1 egg

　　2 cups unbleached all-purpose flour

　　3/4 teaspoon baking powder

　　3/4 teaspoon baking soda

　　1/4 teaspoon salt

　　

Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Cover three rimless noninsulated cookie sheets with parchment paper.

　　

Step 2

Measure all the ingredients into the large bowl of an electric mixer. Turn the mixer on low and mix until a dough forms, scraping the sides of the bowl.

　　

Step 3

Scoop the dough into balls the size of large walnuts and place them about 3 inches apart on the prepared cookie sheets, 12 cookies to a sheet. With a fork dipped in flour, flatten the balls, making a crisscross pattern on each cookie.

　　

Step 4

Bake on multiple racks for 10 to 12 minutes or until the cookies are set. Slide the cookies with the parchment onto a countertop to cool.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.