These old fashioned peanut butter cookie recipes were Grandma's favorites. The richer taste of peanuts was what made her cookies unique. Her secret was that she sometimes made her own peanut butter. However, if you're running out of time, simply use your favorite chunky brand.
Submitted by a Visitor
Here's a very simple recipe for making peanut butter cookies the entire family will love.
1 cup of peanut butter (smooth or chunky)
1 cup white sugar
Pre-heat oven to 375° Fahrenheit.
Add all ingredients to medium sized bowl and mix thoroughly.
Spray cookie sheet with cooking spray. (Spray a lot, as these cookies have a tendency to stick!)
Drop the cookie dough by tablespoonfuls onto the baking sheet about 2 inches apart. Once all cookies have been put onto the sheet (about 15), take a fork and press down on the cookies, marking them with an X.
Bake cookies for about 11 minutes. Remove from oven and take cookies off the sheet after about one minute. Cool, then enjoy!
This is a very easy recipe.
Do not make these cookies if you don't absolutely LOVE the taste of peanut butter. These are VERY peanutbuttery! :)
Mom's Recipe Scrapbooks (c. 1920s)
2 cups moist coconut (shredded), 1/2 cup peanut butter, 4 teaspoons vanilla. Mix all ingredients, keeping back 1/2 cup coconut; shape mixture into bars or balls and roll in remaining coconut.
1/2 cup peanut butter, 1/2 cup shortening, 1/2 cup brown sugar, 1/2 cup white sugar, 1 egg, 1-1/3 cups flour, 1 tsp baking soda, pinch salt.
Mix, flatten and bake. Makes about 36 two-to-three-inch cookies. Walnuts may be added.
We are very fond of them made as follows:
1 egg, 1 cup brown sugar, 3/4 cup shortening, 2 cups flour sifted with 1 teaspoon baking soda, 1 teaspoon cream of tartar, pinch of salt. Add last 1 cup rolled peanuts.
Drop on a greased pan and press down with a fork.
1 cup peanuts (chopped very fine), 2 tablespoons butter, 1 cup sugar, 3 eggs, 2 tablespoons milk, 1/4 teaspoon salt, 2 teaspoons baking powder, flour to roll.
This will also make almond or walnut cookies simply by changing the type of nuts.
A macaroon is really a species of drop cookie, but a macaroon mixture is not really a dough. It usually consists of nuts, fruit or some solid material held together with beaten egg or stiffly beaten egg white.
In baking macaroons, it is a good precaution to put an oiled paper in the bottom of the baking pan and drop the mixture by spoonful on the paper.
Bake in a slow oven. If the cakes do not loosen from the paper readily, turn the paper upside down on a board and moisten it. The cakes will then loosen readily.
Ingredients and Method:
Whites of 2 eggs, 2/3 cup powdered sugar, 1 cup finely chopped roasted peanuts, 1/8 teaspoon salt. Beat the whites of the eggs until stiff, add the sugar and beat in the finely chopped peanuts and salt. Drop by spoonfuls on an oiled paper on a baking sheet and bake in a moderate oven.
The Perry Home Cook Book (1920)
1/2 cup butter; 2 eggs; 1 cup sugar; 4 tablespoons milk; 2 cups flour; 2 level teaspoons baking powder; 1-1/2 cups finely chopped peanuts; a little salt.
Drop from spoon on buttered tins and bake in moderate oven. —Mrs. Calvin Sellstrom, Pocatello, Idaho
The Boston Cooking-School Cook Book (1896)
2 tablespoons butter, 1/4 cup sugar, 1 egg, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup flour, 2 tablespoons milk, 1/2 cup finely chopped peanuts, 1/2 teaspoon lemon juice.
You will never find homemade peanut butter cookie recipes in 19th-century cookbooks. That's because peanut butter had yet to be invented.
Although the "Process of Preparing Nut Meal" had been patented by the Kellogg brothers in Battle Creek, Michigan as early as 1895, and peanut butter was first sold as a snack food at the Universal Exposition in St. Louis, in 1904, it wasn't until the early 1920s that creamy peanut butter as we know it was first introduced to the marketplace.
And, it wasn't until the late 1920s that the vintage recipes for peanut butter cookies began to appear in magazines and cookbooks across the land.
You'll love the taste of peanut cookies made with today's peanut butter. But, they're equally delicious when made the old fashioned way using FINELY chopped peanuts.
So, why not try making your cookies both ways and see which way you prefer?