Hot out of the oven! That is the best way to eat these.
Great Grandma Reynolds’ Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- ¼ tsp salt
- 2 tsp baking soda
- 3 cups flour
Instructions
- Cream shortening, peanut butter and sugars. Add eggs beating well after each. Add vanilla and mix well.
- Sift dry ingredients and add to wet mixture gradually.
- At this point you can refrigerate the dough until you are ready to bake.
- Roll dough balls by the spoonful and place on a cookie sheet about 2 inches apart. Dip a fork into sugar and press dough balls on top in a criss-cross pattern.
- Bake @ 375 degrees for 10 minutes. Cool on racks.
Notes
Options:
- Instead of a full cup of shortening, substitute ½ cup shortening and a stick of butter for a richer tasting cookie
- Really like peanut butter? Use crunchy peanut butter
- Really, really like peanuts? Add a cup of finely chopped peanuts
- Really, really, really like that peanut-ty flavor? Mix in a 10 oz. package of Nestle’s Toll House Peanut Butter chips
- Want party cookies? Instead of flattening each dough ball with a fork, roll the ball in white sugar and bake. As soon as they come out of the oven, press a Hershey’s Kiss into the center of each.
- Love that peanut butter-chocolate blend? Mix in an equal amount of Nestle’s Toll House Peanut Butter chips and Chocolate Chips (about 10 oz.)