Old-Fashioned Peanut Butter Cookies
This is a large batch of cookies for a party or family gathering. For smaller gatherings, freeze half the cookie dough for another time. The cookies are crunchy and not too sweet.
Make about 4 dozen medium-sized cookies.
- 1 c brown sugar
- 1/2 c white sugar
- 1/2 c vegetable shortening
- 1 1/2 c peanut butter
- 2 large eggs
- 1 c whole wheat flour
- 1 1/2 c all purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- Place the brown sugar, white sugar, vegetable shortening and peanut butter in the bowl of an electric stand mixer. Cream the ingredients on medium until smooth and fluffy, about 3-4 minutes.
- Add eggs and beat another minute.
- Remove bowl from mixer. In a separate bowl whisk together the flours, salt and baking soda. Fold the dry ingredients into the cream mixture until they come together in a dough ball and are well-combined.
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Roll dollops of dough, a heaping tablespoon each, into balls. Place on the parchment lined sheet and flatten slightly. Use a fork to make cross-hatch patterns on the cookies. (Flattened cookies should be at least 1/2 inch apart.)
- Bake 10 minutes, or until golden brown. Remove to a cooling rack and repeat until all dough has been used, or freeze remaining dough in an airtight container.