BEST PEANUT BUTTER COOKIES RECIPE RECIPES

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THE BEST PEANUT BUTTER-OATMEAL COOKIES RECIPE - FOO…



The Best Peanut Butter-Oatmeal Cookies Recipe - Foo… image

Make and share this The Best Peanut Butter-Oatmeal Cookies recipe from Food.com.

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 24 cookies

Number Of Ingredients 10

1/2 cup shortening
1/2 cup butter
3/4 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats

Steps:

  • In large bowl mix the butter, shortning, sugars and peanut butter.
  • Add eggs one at a time.
  • Blend flour, soda and salt then add to sugar mixture.
  • Then add oats.
  • Form into 1 1/2 inch balls (no need to press with fork like usual) These come out perfectly round Bake 350 degrees for 12 minutes.

Nutrition Facts : Calories 241.1, FatContent 14.2, SaturatedFatContent 4.8, CholesterolContent 25.7, SodiumContent 293.8, CarbohydrateContent 25.6, FiberContent 1.2, SugarContent 16.2, ProteinContent 4.5

THE WORLD'S BEST PEANUT BUTTER COOKIES RECIPE - FOOD.COM



The World's Best Peanut Butter Cookies Recipe - Food.com image

The name of the recipe says it all. While it is my description of these cookies, it is also the actual name of the recipe that was printed in a small booklet of recipes that came out of a bag of Gold Medal Flour at least 40 years ago. Tried and true, this is the only peanut butter cookie recipe my mother ever made, and it is the only recipe I will use. Prepared as described below, the cookies are soft, yet crispy.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 36 cookies

Number Of Ingredients 8

1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups self-rising flour
sugar, for coating

Steps:

  • Preheat oven to 375 degrees.
  • Cream together butter, peanut butter, brown sugar and sugar until nice and smooth.
  • Add egg and vanilla and beat in well with a spoon.
  • Gradually add the self-rising flour. Dough will be stiff.
  • Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine).
  • Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern).
  • Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie.
  • Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks.
  • Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet.
  • Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed.
  • Enjoy!

Nutrition Facts : Calories 89.8, FatContent 4.6, SaturatedFatContent 2, CholesterolContent 12.7, SodiumContent 114.9, CarbohydrateContent 11, FiberContent 0.4, SugarContent 6.1, ProteinContent 1.7

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