Lindas Peanut Butter Cookies Food

LINDA'S MONSTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.

THE BEST PEANUT BUTTER COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
• Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
• Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
• Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

ICE BOX PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• 1. Cream butter and sugar thoroughly. Add peanut butter mixing well. Add vanilla and eggs: beat well. Sift flour, soda and salt together. Stir into mixture. Shape dough into rectangular roll, wrap in plastic wrap or waxed paper, chill until firm (or freeze), slice and bake in preheated 350 degrees oven for 8-10 minutes, ungreased cookie sheet: Until lightly golden brown.
• 2. This dough freezes well, may be sliced and baked frozen - may require slightly more baking time. (Keep frozen rolls of this dough on hand for fresh baked peanut butter cookies when wanted.)
• 3. Can be made large (rounded tablespoons of stiff chilled dough) do not grease the pan. Do the classic criss-cross with a fork that has been dipped in sugar. Bake them for only 8 minutes and they come out well and make 4 dozen cookies.
• 4. Allow cookies to cool on cookie sheets before removing to a wire rack. Over baked they become sandy dry crisps. Cooked to perfection they have a slight chewiness melt in your mouth treat.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
• With an electric hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the peanut butter and egg and mix until combined.
• In a separate bowl, add baking powder, baking soda, salt, and flour (sift flour once measured). Add to the peanut butter mixture, mix until combined.
• Form dough into 1" balls. Place the balls about 3-inches apart on the prepared baking sheet. Flatten in a crisscross pattern using a fork.
• Bake 8-9 minutes until cookies just start to turn golden at the base. Remove from the oven and allow cookies to cool 5 minutes then transfer on a wire rack.

LINDA'S PEANUT BUTTER COOKIES

Steps:

• Combine all ingredients and mix well.
• Shape into 1 inch dough balls. Roll in sugar and place on cookie sheet. Press down with tines of fork.
• Bake at 350 degrees F for 10 minutes. Bottom of cookie should be LIGHT brown.

FLOURLESS PEANUT BUTTER COOKIES (WITH STEVIA)

Steps:

• Combine all ingredients in a medium bowl.
• Shape dough into 1" balls.
• Place 2" apart on an ungreased baking sheet, and flatten in a criss-cross pattern with a fork.
• Bake 8-10 minutes at 350°.

LINDA'S PEANUT BUTTER COOKIES

Steps:

• Place shortening and sugars in bowl.
• Beat until light and fluffy.
• Add eggs and beat well.
• Blend in peanut butter.
• In a separate bowl, sift together flour, salt and baking soda.
• Stir into the peanut butter mixture.
• Stir in the oats.
• Form small balls and place on ungreased cookie sheet or drop by spoonfuls.
• Press with a fork.
• Bake at 350 degrees for about 12 minutes.