GRANDAD DANNER'S FAVORITE PEANUT BUTTER COOKIES
Provided by Gwyneth Paltrow
Categories Cookies Egg Bake Picnic Vegetarian Kid-Friendly Quick & Easy Family Reunion Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the peanut butter chips. Roll the mixture into golf ball-sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork. Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.
DAD'S COOKIES
One of Grandma Dorothy's much sought after recipes. These oatmeal cookies are wonderfully chewy and are made with oil instead of butter or margarine so they appeal to the heath conscious. One is never enough!
Provided by Tanya Anderson
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, stir together the flour, baking soda, salt, white sugar, brown sugar, oats and coconut. Make a well in the center and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon. Roll the dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Flatten slightly with a fork.
- Bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 16.3 g, Cholesterol 10.3 mg, Fat 5.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 91.7 mg, Sugar 9.9 g
FAVORITE PEANUT BUTTER COOKIES
Simple peanut butter cookies with the traditional crisscross on the top.
Provided by Anita
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 54
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.
- Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 11 g, Cholesterol 6.9 mg, Fat 6.6 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 99.9 mg, Sugar 6.4 g
DADS FAVORITE PEANUTBUTTER COOKIES
This is the EASIEST peanutbutter cookie recipe that ive ever seen! My dad loves it!
Provided by Jessi Hamilton Wilson
Categories Cookies
Number Of Ingredients 3
Steps:
- 1. Combine all ingredients to form a dough. Make a ball about the size of a quarter, place on greased cookie sheet and bake at 350* for 8-10 minutes.
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THE BEST PEANUT BUTTER COOKIES - ONCE UPON A CHEF
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Cuisine AmericanTotal Time 35 minsCategory DessertsCalories 173 per serving
- In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts.
- Chill the dough for 1 hour (see note below). Set racks in the middle and upper thirds of the oven and preheat to 325°F. Using a 1-1/2-inch scooper with a wire scraper (if you don’t have one, use a spoon and your hands), form the dough into golf ball-sized balls on the prepared baking sheets. Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly. Bake for 10-12 minutes, rotating the pans from top to bottom and front to back midway through, until puffed and golden on the bottom. Let the cookies cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely. (Note: the cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.)
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