PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES
Peggi Anne Tebben
I use my Kitchen Aid mixer with rotating bowl & turn it on when I first start & keep it running until I finish mixing them. I don't know if that has anything to do with how good they are or not. I also only use JIF peanut butter. I've tried other brands & was not please at all with the taste. The others were edible but who wants just edible?
I use a big spring loaded scoop to scoop the batter with, thus making them big. I make these every year when my hunters come up hunting, so they have something to take to the deer stands with them. They love them & ask for them every time.Sometimes I dust just a hint of sugar on them before baking.
I have to tell a story with this one.
Our neighbor to the north came by one day during hunting season when I made a batch of these & was drinking beer with the other guys. He was feelin' no pain, to say the least. These cookies are about 6" in diameter & a man's shirt pocket is about 4" across. This man was talking to my husband & looking at him & kept trying to poke one of these cookies in his shirt pocket as he was talking. He never looked down, just kept on talking & trying to poke that cookie in that small pocket. He never missed a lick, but never got the cookie in his pocket.The other guys were dying laughing by now & he had no idea why. Just picture it.
- 1 c
- butter flavored crisco shortening
- 1 c
- 1 c
- firmly packed brown sugar
- 1 tsp
- vanilla extract (just pour it in)
- eggs, beaten
- 1 c
- jif peanut butter (i put an extra hunk in)
- 2 c
- all-purpose flour
- 2 tsp
- baking soda
- 1 tsp
How to Make PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES
- 1Preheat oven to 350°
- 2I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.
- 3Cream shortening, sugars, and vanilla extract.
- 4Add beaten eggs, and beat thoroughly. (Just throw them in, don't beat first)
- 5Stir in peanut butter.
- 6Combine dry ingredients; stir into creamed mixture.
- 7Using big scoop, place 6 level scoops on ungreased air bake cookie sheets.
- 8Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.
- 9Bake at 350° for exactly 14 minutes. Set your timer.
- 10Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to wire cooling rack until completely cool. I stack these standing up in large air tight container to keep them from weighing heavy on each other.