My Peanut Butter Cookie
Peanut Butter Cookie recipe
Yield
24 servingsPrep
15 minCook
10 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
peanut butter
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
butter
or margarine, softened |
|
| 1 | each |
eggs
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
peanut butter
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 59 | ml |
butter
or margarine, softened |
|
| 1 | each |
eggs
|
|
| 296 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
Mix sugars, peanut butter, shortening, margarine and egg in large bowl.
Stir in remaining ingredients.
Cover and refrigerate about 2 hours or until firm.
Heat oven to 375℉ (190℃). Shape into 1¼ inch balls.
Place 3 inch apart on ungreased cookie sheet.
Flatten in criss-cross pattern with floured fork.
Bake 9 to 10 minutes or until light brown.
Cool 2 minutes; remove from cookie sheet.
