An illustration of a simple peanut butter principle.
Some things in cookies are complicated, but here’s a simple one: the higher the ratio of peanut butter to butter/margarine/shortening, the more “peanut buttery” a cookie will taste, and the more chewy the result will become. If you find these are too far in one direction or the other, try adjusting the quantities two tablespoons in either direction.
From a box sold in Martinez, California.
Peanut Butter Cookies (school)
1-1/2 cube of margarine or 3/4 c. of shortening
1 c. peanut butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 [tsp.] vanilla
2 c. flour
1-1/2 t. soda
1/2 t. salt
little water
Peanut Butter Cookies method (provided by Yesterdish)
- Preheat the oven to 350 deg.
- Mix flour, salt, and baking soda. Set aside.
- Cream butter, peanut butter, and sugars. Mix in vanilla.
- Gradually add dry ingredients to peanut butter mixture while mixing.
- Add eggs one at a time. (If the mixture seems too stiff, add the “little water” here.)
- Roll into 1-1/2″ balls and flatten with a fork to make a criss-cross pattern.
- Bake for 10-12 minutes; allow to cool ten minutes.