Time 35m Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a large bowl beat butter, brown sugar, and peanut butter until well blended. Add eggs and vanilla. Blend well. Mix dry ingredients together and slowly add to wet mix. Roll dough into balls and dip in granulated sugar. Place on ungreased cookie sheet. Use a glass to flatten ball and fork to make criss cross pattern. Bake 9-10 minutes until golden brown. Cool slightly (5-10 minutes) and place on a wire rack to fully cool.
Time 20m Yield 24-30 cookies, 1 serving(s) Number Of Ingredients 8 Steps:
Turn oven to 350°F Combine first 5 ingredients in a large bowl. Beat on low speed until throughly mixed. Add flour, baking soda and salt, sift and mix inches. Use hands and roll dough into 1 1/2" balls and place on greased cookie sheet. Push center of each cookie with a fork. Bake for 11 minutes, and let cool for at least 1o minutes. (Careful! Touch these cookies before their done cooling and you’ll crumble them!).
Time 25m Yield 24 cookies, 4-6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350°F. In a large bowl, mix peanut butter, sugar, brown sugar and egg white until completely blended. Roll dough into 1"-1 1/2" balls and place about 2" apart on an ungreased cookie sheet. Press down on each cookie once or twice (crisscrossed) with the back of a fork. Bake for 12-15 minutes, until pale golden and set around the edges. Gently transfer to a wire rack to cool. If they are too crumbly to move, let cool for a minute or two on the cookie sheet first. Makes 2 dozen cookies. Variations:. Peanut Butter Raisin Roundies. Add 1 1/2 cups raisins to the peanut butter mixture. Roll balls of dough as directed but flatten them a little with your hand on the cookie sheet. Bake as directed. You will get more cookies from your batch, with 120 calories each, 1.4 g fiber, 4.5 g fat and 30% calories from fat. Peanut Butter White Chocolate Chunk Cookies. These are a little higher in fat, but they sure are delicious, and most of the fat is still unsaturated. Stir 1/2 cup chopped white chocolate into the dough and bake as directed. Adds 1 g fat per cookie.
Yield 36 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water. Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers. Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy. For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.
Yield 36 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water. Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers. Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy. For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.
Number Of Ingredients 9 Steps:
Preheat oven to 350° I use a Kitchen Aid stand mixer & leave it running the whole time I’m putting this together. Cream shortening, sugars, and vanilla extract. Add beaten eggs, and beat thoroughly. (Just throw them in, don’t beat first) Stir in peanut butter. Combine dry ingredients; stir into creamed mixture. Using big scoop, place 6 level scoops on ungreased air bake cookie sheets. Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten. Bake at 350° for exactly 14 minutes. Set your timer. Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to wire cooling rack until completely cool. I stack these standing up in large air tight container to keep them from weighing heavy on each other.
