Peanut Butter Cookies
This is a recipe we've been using in my family for many years. The ingredients are as follows:
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup of peanut butter
2 cups of flour
2 tsp. soda
1/2 tsp. salt
Preheat oven to 350 degrees.
Start by adding the shortening (I like to use butter-flavored in this recipe) and the sugars to your mixing bowl:
Cream the shortening and the sugars together:
While creaming the shortening and sugars, add the vanilla:
Add the eggs, one at a time:
Beat in eggs, until the dough gets fluffy:
Once the eggs are thoroughly mixed in, scrape the sides of the bowl:
Add the peanut butter (I usually like to do half chunky and half creamy, but I didn't have creamy today):
Add the salt:
And then add the baking soda:
Add the flour one cup at a time:
Mix in the flour well:
Scrape the bowl, to ensure all the flour gets mixed in:
Once the dough is ready, it's time to scoop. I like to have a couple different sized cookie scoops to chose from:
Today, I decided to use my larger scoop:
Drop scoops of dough onto a parchment lined baking sheet:
Now it's time to flatten the cookies. Many people use a fork, but I've always liked a square pattern, so I use a spatula (make sure to dip your implement in flour, to avoid sticking):
Flatten all the cookies, and then place in the oven for 11 minutes:
As with the thumbprint cookies, I like to prepare additional parchment sheets, so they are ready for the oven:
Remove the cookies from the oven and let stand for about a minute:
Remove the cookies from the cookie sheets with a spatula, and place on a cooling rack:
I managed to forget to take a picture of the cookies cooling on the rack, sorry.
Enjoy the cookies:
Stay tuned until next time, when I make my famous bar cookies!
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup of peanut butter
2 cups of flour
2 tsp. soda
1/2 tsp. salt
Preheat oven to 350 degrees.
Start by adding the shortening (I like to use butter-flavored in this recipe) and the sugars to your mixing bowl:
Cream the shortening and the sugars together:
While creaming the shortening and sugars, add the vanilla:
Add the eggs, one at a time:
Beat in eggs, until the dough gets fluffy:
Once the eggs are thoroughly mixed in, scrape the sides of the bowl:
Add the peanut butter (I usually like to do half chunky and half creamy, but I didn't have creamy today):
Add the salt:
And then add the baking soda:
Add the flour one cup at a time:
Mix in the flour well:
Scrape the bowl, to ensure all the flour gets mixed in:
Once the dough is ready, it's time to scoop. I like to have a couple different sized cookie scoops to chose from:
Today, I decided to use my larger scoop:
Drop scoops of dough onto a parchment lined baking sheet:
Now it's time to flatten the cookies. Many people use a fork, but I've always liked a square pattern, so I use a spatula (make sure to dip your implement in flour, to avoid sticking):
Flatten all the cookies, and then place in the oven for 11 minutes:
As with the thumbprint cookies, I like to prepare additional parchment sheets, so they are ready for the oven:
Remove the cookies from the oven and let stand for about a minute:
Remove the cookies from the cookie sheets with a spatula, and place on a cooling rack:
I managed to forget to take a picture of the cookies cooling on the rack, sorry.
Enjoy the cookies:
Stay tuned until next time, when I make my famous bar cookies!