Tuesday, August 24, 2010

Mother R Had It Going On

I have no idea who Mother R is, nor do I know what the R stands for.  All I know is that these are most likely the best peanut butter cookies I've tasted.


I had a very good peanut butter cookie recipe.  I had no complaints.  Then, my sister in law, Kim, the one who brought us Peach Salsa, served these babies up when we went for the day to a lake.  They were sooo good.  My sister and I swooned and moaned over these cookies and both of us asked her for the recipe.  She shared.  And I made them to take camping.  And, to the beach.  Thanks, again, Kim.



Mother R's Peanut Butter Cookies (recipe from my sister-in-law, Kim)

The secret to these cookies is to under-bake them a bit.  Pull them out before they begin to brown.  Did you hear me?  BEFORE they begin to brown.  This is a little tough- you'll see that some of mine have browned.  I recommend putting one tray in and watching them carefully to see when they first start to brown- time it.  For the rest of the cookies?  Bake them a minute or two less, then let them sit on their pans until they firm up enough to safely move them.  You'll be so glad you listened:-). 
This recipe makes about a gallon container full (plus a few more).  Can you tell I forgot to count?


1/2 cup shortening
1/2 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 tsp. vanilla
3 cups flour
1 tsp baking soda
1/2 tsp. salt

In the bowl of your electric mixer, cream the shortening, butter and peanut butter.  Add both sugars and mix.  Add eggs and vanilla and blend.  Add dry ingredients.  Beat until well blended.

 

Shape into balls and placed on greased cookie sheets.  Mark with fork tongs and bake at 350 degrees for about 10 minutes- but watch closely!!  Everyone's ovens are different and you want these nice and soft:-).


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10 comments:

  1. Looking good...may I have one or 5 to go with my morning cofee? They look delicious.

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  2. Your blog is really wonderful so informative and down homesy. Like visiting my Fathers farm! I will def be trying these cookies. Thank you very much for passing this recipe to many people who appreciate it!

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  3. Oh my goodness those look delicious! All I wanted to do the whole time I was reading (and drooling over pics) was take off to the kitchen and pour a tall glass of cold milk! =)

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  4. I tried these cookies today... and thought I should let you know that hubby said they are the best pb cookies he has EVER had. So thank you :)

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  5. Do I need to use regular peanut butter (like Kraft or Skippy?) or can I use the natural 100% peanuts kind?

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  6. Ashley,
    I don't know. I used regular peanut butter. I'm guessing they just wouldn't be quite as sweet. Let me know if you try them with natural PB:-).

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  7. I made these today for a teacher end of year present and these are awesome!! Soo soft. When I was forming them into balls they felt like little puffs of cotton they were soo light and airy!!

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  8. Just finished making these AMAZING! !!!! Thank you for sharing.

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  9. still hot n fresh on the counter cooling ... these are perfect! just sweet enough and soft n so tasty! Thanks for the recipe!

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  10. I just made these!!! I was ambitious and made a double batch - BAD IDEA (well good for my family because i have cookies coming out my wahoo!) The double batch made me over 9 dozen cookies! I did a slight substitute I didn't have any shortening, so I used coconut oil instead. I'm actually quite impressed by them! They have a subtle coconut taste to go with the peanut butter! They are delish! I'm just waiting for family approval, but I'm sure it will come! Thank you for posting this! I will defiantly make them again!!!

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Just a friendly reminder, if you know me personally please try to refrain from using my name. There are those who may try to locate me, break into my pantry and steal my pickled beets. Thanks:-).

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