Peanut Cookies

Peanut Cookies.

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I have made a lot of peanut butter cookies, from soft & chewy to hard & crisp.  These are an interesting twist with Whole Wheat flour and have a crisp but fluffy texture.  That doesn’t make sense, does it?  In attempts to better explain myself, the cookie is not soft & chewy, but is more of a hard cookie.  Since it is so thick, the bite melts in your mouth, rather than crunching through it!   All this, to tell you that it is not a soft & chewy cookie like some prefer – but is not hard like a store bought Dad’s Cookie.  It fits somewhere nicely between.

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I baked my first batch for 15 minutes as Grandma’s recipe suggests.  Too long!  Somewhere between 11-13 minutes is plenty enough for these cookies; watch when the edges start to get dark.   They were good; and yes, it makes about 6 dozen, and unfortunately – they are disappearing quick around here!

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Here is Grandma’s recipe:

peanutCookies_recipe

And this is the printable recipe (If you are viewing this by email, please click on the website for a better print view!)

Peanut Cookies

  • 1 cup peanut butter
  • 1 cup shortening
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 2 1/2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 cup chopped peanuts
Directions:
  1. Mix together peanut butter & shortening.  Add sugars & mix.  Add egg; mix.
  2. Slowly add the flour & baking soda, mix thoroughly.
  3. Fold in chopped peanuts.
  4. Roll dough into balls (approx 1-1.5″) and put on cookie sheet.
  5. Flatten balls with a fork.
  6. Bake at 350 for 11-13 minutes.  Remove when cookies darken.

Recipe makes approximately 6 – 7 dozen based on size.

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