old fashioned soft peanut butter cookies

I used extra chunky Skippy peanut butter and followed the recipe. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Place the cookies into the oven and bake 10-15 minutes . Beat in both sugars. I’m a peanut butter lover myself and these are one of my personal favorite cookies. I did not change the recipe at all. Switch all purpose flour for bread flour. The result is a sandy cookie that's a bit chewy, with the nice mild flavor of peanut. Thanks so much for stopping by! I will have to find the recipe and post it soon! I corrected the last 2 batches by adding a little oil and honey to moisten and they came out better ~ more peanutty than floury. I like my peanut butter cookies soft! Everyone needs a classic, old-fashioned peanut butter cookie recipe. To Carol that complained about the recipe on March 18, 2020, not sure what recipe you were referring to, this one uses 1 full cup of peanut butter, you insisted the 1/2 cup should be increased to 3/4 cup, read the recipe. This really made the cookie: great flavor and texture. I think I made mine a little small because I ended up with 5 1/2 dozen (even after dough sampling and sneaking a couple fresh out of the oven). 8 minutes. There is nothing like the wonderful aromas of cookies baking in the oven. I have also added vanilla extract on occasion. http://www.craftyallieblog.com/2015/11/worthwhile-wednesdays-93.html, Preheat oven to 375 and line cookie sheets with parchment paper, Cream together the peanut butter, shortening, brown sugar, milk and vanilla; mixing well, Add the egg and beat in until just blended, In a separate bowl sift together the flour, salt and baking soda, Slowly add the cream mixture until just blended, Roll into 1" balls, slightly flatten with your hand then criss-cross with a fork (dip fork in flour to prevent sticking), Bake for 8 minutes then cool on cookie sheet for 2 minutes before removing to wire rack to cool completely, Cookie will firm up a bit when they cool - do not overbake.
My husband loves peanut butter cookies but didn’t his mom’s recipe and thought I would make hers (shortening instead of butter...no thanks!)

I'm sure you can find a peanut butter cookie recipe that uses 3/4 cup of peanut butter, 1/2 cup of sugar and butter, go make those, leave our tried and true recipe alone. I’ve had my mixing bowls out every day baking up a storm since Thanksgiving. Help!!! These are excellent cookies. Instead of 2 eggs, use one whole egg and one egg yolk.

I would not say this is the best peanut butter cookie I've ever made. You’ll need: shortening, creamy peanut butter (Jif is my favorite), sugar (granulated and brown), eggs, flour, baking soda and salt. I am a sucker for pb cookies! In a large bowl, cream shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. A difference that has been used in my family as long as I can remember is to substitute bacon drippings for part of the shortening. I hardly ever make them because the rest of my family doesn’t like raisins, the bums. , I see everyone raving about the taste and flavor. I love my cookies soft too! These are a bit too firm for my tastes. In this post I am sharing the recipe for Grandma’s Old Fashioned Peanut Butter Cookies. PREHEAT oven to 350°F Combine flour, baking powder, baking soda and salt; set aside. All Rights Reserved. A really good cookie. ). I found the following modifications to work great: Just finished baking these scrumptious cookies. Add 2 Tbsp of milk. balls. © 2020 Julia's Simply Southern.

They taste just like my mom’s =D, Oh yay, that just makes me happy Chloe! Bellemain Heavy Duty Aluminum Half Sheet Pan, 18" x 13" x 1", AmazonBasics Silicone Baking Mat - 2-Pack, 3 Piece Baking Gift Set - Aluminum Sheet Pan, SILMAT Silicone Baking Mat & Stainless Steel Cooling Rack, 1 c Vegetable Shortening ( I prefer the Crisco shortening baking sticks). apart on ungreased, Soft Tried ‘n’ True Peanut Butter Cookies. Use a glass with a pretty pattern on the bottom to add flair to these cookies. Save my name, email, and website in this browser for the next time I comment. I made these for my father in law because it is literally the only thing he will eat. I thought these turned out great, with just a few slight modifications. Overall I was disappointed and won't make them again. Sign up and receive the latest tips via email.

Luckily, Alton Brown did a whole episode on how to change properties of your cookies. I’m sure I will love them!! This "Classic Recipe" Rocks! Add eggs 1 at a time, stirring well after each addition. Preheat oven to 350°F. Combine the flour, baking soda and salt together, then add to the creamed mixture in batches, mixing well between each addition.
BAKE 8 to 10 minute or until golden brown. Now, some people might like cookies that way, but I definitely want a peanut butter cookie to be soft and chewy. I’ve never made PB cookies before and they were so easy to make. Melt the butter before using (and allow to cool slightly).

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