Bake 10 minutes at 375 degrees Fahrenheit (or until done). Let cool in pan for 1 minute before removing to cooling rack. Leaving them on sheet for too long will make them hard.

Yes, cookies are soft after they come from oven. I don't know how long they stay soft out in open though, as I had a couple of cousins come over while they were baking and we all pretty much destroyed cookies.

Still, if you plan on keeping them (or any other type of cookies for that matter) for a while, then put a slice of bread on bottom of an air tight container and place cookies on top. If you have any cookies left when bread gets hard, replace piece of bread.

I hope you try this peanut butter cookie recipe and love it. I know I'll be pulling this one out whenever a cookie craving hits me again.

Depending on how much of milk and egg mixture you let sink into each slice, it can make from 4-8 sourdough slices. I like to use strawberry syrup, but you can use any syrup you like. You can even make your own syrup by mixing two cups of sugar, one cup or water, a teaspoon of vanilla extract and whatever flavoring (strawberry, blueberry, cherry) you want. Bring it to a boil, then lower heat and let it simmer for about five minutes.

For thicker syrup, you can add clear Karo syrup, too.

And to finish it all off, you can add a couple of (big) spoonfuls of Cool Whip (or any whipped cream) on top. Yummy.

Enjoy!