Peanut Butter Cookies

A classic.

Yield: 55 cookies.

  1. Preheat oven to 375° F.
  2. In a large bowl, beat at medium speed:

3/4
c
creamy peanut butter
1/2
c
shortening (use margarine)
1-1/4
c
firmly packed light brown sugar
3
T
milk
1
T
vanilla

  1. Add and beat just until blended:

1
 
egg

  1. Combine dry ingredients:

1-3/4
c
all-purpose flour
3/4
t
salt
3/4
t
baking soda

  1. Add dry ingredients to creamed mixture and mix at low speed until just blended.
  2. Drop by heaping teaspoonfuls 2" apart onto ungreased cookie sheets.
  3. Criss-cross with fork.
  4. Bake at 375° F for 7 to 8 minutes or until they are set and just beginning to brown.
  5. Place sheets of foil on counter top for cooling cookies.
  6. Cool 2 minutes on baking pan, then move to the foil to cool completely.

 

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