Irresistible Peanut Butter Cookies
"That is what the Crisco can calls these cookies. I have always loved Peanut Butter Cookies and always have tried different recipes as they were not quite right. One day, I saw this one on the can and thought that I should try them. I am so glad that I did. They are a dropped cookie and then crisscrossed on the top and not rolled-in-a-ball cookie. I figured out that by rolling them first, they got touch, and dropping them on the cookie sheet keep them crumbly and good. And, yes, the amount of vanilla is correct."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (135 g)
- Calories 664.1
- Total Fat - 46.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 57.1 mg
- Sodium - 462 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 9.2 g
- Sugars - 8.5 g
- Protein - 30.9 g
- Calcium - 297.6 mg
- Iron - 5.5 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Combine peanut butter, Crisco, brown sugar, milk, and vanilla in a large bowl; beat at medium speed till well-blended.
Step 2
Add egg and beat just till blended; mix in the rest of the ingredients at low speed till blended.
Step 3
Drop by heaping teaspoonfuls about 2" apart onto ungreased sheet; flatten slightly in crisscross pattern with tines of a floured fork.
Step 4
Bake 375 degree oven for 7-8 minutes or till set and just beginning to brown; cool for 2 minutes on sheet before removing.
Tips
No special items needed.
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