Old-Fashioned Peanut Butter Cookies
Total TimePrep: 15 min. Bake: 10 min./batch
- 1 cup shortening
- 1 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 3 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- Preheat oven to 375°. In a large bowl, cream shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture and mix well.
- Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake 10-15 minutes. Remove to wire racks to cool.
Nutrition Facts1 each: 180 calories, 9g fat (2g saturated fat), 18mg cholesterol, 128mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 3g protein.
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Apr 4, 2020
I don't understand the low ratings. These are clearly labeled as "Old Fashioned" and the description says it's a recipe from 1942! It's not like you're going to plop the kids down with a whole plate full anyway! I've been looking for recipes from this time period, like something my grandmother would make. These are definitely what I remember. Thank you so much for this, we love them!
Mar 18, 2020
I love peanut buttet cookies but this recipe has too much sugar (cut white sugar to 1/2 cup), not enough peanut butter (increase by 1/2 to 3/4 cup), and who uses disgusting shortening nowadays?? Its an industrialized/hyper processed version of dietary fat. Use 1/2 to 3/4 cup (depending on whether you like soft or crisp cookies) of plain old yummy natural butter forheavensakes! Or, if you are lactose intolerant just use oil, or all peanut butter. Now go, pilgrim. Go and bake your brains out! Since we are mostly home "sheltering in place" and have little else to do but cook and eat we might as well eat well, after we do our calisthenics in the living room, garage, or backyard :-)
Feb 29, 2020
Very disappointed, to me something was missing couldn't taste much of the peanut butter Now I have a batch that I don't want to make in refridgerator
Feb 19, 2020
Delicious! Couldn't stop eating them they were so good!
Feb 4, 2020
Based on comments of others I reduced flour by half cup and added a half cup of peanut powder. Cookies were crispy and peanutty just the way I like them.
Jan 14, 2020
Excellent recipe just as written. They all are not baked yet and I have eaten two already. lol Rolled some into a log shape in parchment paper and placed into a ziploc freezer bag to make freshly baked cookies another day.
Nov 12, 2019
Very good cookie. Great flavor!
Sep 12, 2019
I love this recipe! It has replaced the one that I have used for many years. This recipe makes a lot for just the two of us, so I roll the dough into balls and freeze on a baking sheet, and store them in a freezer bag. When we want fresh cookies, I take out just what we need, thaw on a baking sheet while the oven preheats, and bake as usual!
Aug 23, 2019
Aug 15, 2019
I gave this 3 stars just so I could make a comment. This was a recipe handed down from her grandmother so take into consideration that peanut butter has changed a LOT! When I was a child my parents bought peanut butter that separated and had to be stirred up before eating. I was not a fan of peanut butter as a child for that very reason. Peanut butter is homogenized now to keep it from separating so there are ingredients that were not there when this recipe was written. I'm not a fan of crisp cookies so I probably won't make this but I know a lot of people that do like crisp cookies. I have my grandmother's Tea Cake recipe that she probably got from her grandmother, very early 1900s. It makes a lot and requires a strong arm to work up but I keep it because it was hers.