Form into 1 1 2 inch balls no need to press with fork like usual these come out perfectly round bake 350 degrees for 12 minutes. Finally stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet. Add combined flour cocoa baking soda and salt. 1 2 cup butter 1 2 cup shortening 1 cup peanut butter 1 cup packed brown sugar 3 4 cup white sugar 2 eggs 1 2 teaspoon vanilla extract 1 1 2 cups all purpose flour 2 teaspoons baking.
Beat in the eggs peanut butter and vanilla. Bake 12 to 14 minutes or until cookies are slightly firm to the touch. Add eggs and vanilla. Combine the flour baking soda salt and ground ginger stir into the creamed mixture. Blend flour soda and salt then add to sugar mixture.
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In a medium bowl cream together the shortening butter brown sugar and white sugar. Drop dough by level 1 4 cup portions 3 inches apart onto ungreased cookie sheets. In large bowl mix the butter shortning sugars and peanut butter. In a medium bowl cream together the shortening butter brown sugar and white sugar. Recipe yields about 27 cookies.
Recipe yields about 27 cookies. In a medium bowl cream together the shortening butter brown sugar and white sugar. Add eggs one at a time. Beat in the eggs peanut butter and vanilla. Meet your new favorite peanut butter cookie recipe.
In a medium bowl cream together the shortening butter brown sugar and white sugar. Form into 1 1 2 inch balls no need to press with fork like usual these come out perfectly round bake 350 degrees for 12 minutes.
