Grandma Gailey's Peanut Butter Cookies made by Angie

I first published Grandma Gailey's Peanut Butter Cookie recipe on November 17, 2008 here. It appears in our Family Cookbook, One Slice at a Time; however, in the cookbook there are 4 ingredients that have been left out. The recipe published on the blog and the one Angie used in this delicious plate of peanut butter cookies yesterday has all the "stuff" to make all of the Pruett grandchildren declare them "deeelicious!"

Grandma Gailey's Peanut Butter Cookies

Made by Granddaughter Angie Pruett

A peanut butter cookie is one of the simple pleasures that all of us have enjoyed, either as a child or an adult. Whether Grandma used to make them for you or you discovered the sheer joy of making them yourself after you starting baking, they are addictive and super easy.

I remember my Grandma Gailey used to bake dozens of them for me and my siblings and cousins to take to school functions. She did this for many years. They were always a hit!

Here is her version.

1/4 cup butter
1/2 cup Crisco shortening
3/4 cup peanut butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups plain flour
1/4 teaspoon salt
1 teaspoon vanilla flavoring


Mix together with hands. (She said this was very important! However, I use a dough hook on my KitchenAid counter-top mixer.) Pinch off small amount; roll it into a ball and then flatten it.

Place on pan and make crisscross designs on top with fork. Bake in slow oven.

NOTE:
I think you should probably use an ungreased cookie sheet and place cookies 2-3 inches apart. Moisten fork with water each time you press tines into cookie dough. Cook at 325 degrees for approximately 10-12 minutes or until done.

Mildred's Ultimate Chocolate Chip Cookie

Our mother's delicious cookie starts with the following recipe. Several of the younger generation likes to make these into large chocolatey sweet and gooey treats they can share with their friends. A cousin, Brooke, has even entered cookies made from this recipe in the 4-H Club competition in her hometown.

Ingredients:
3/4 cup butter flavored Crisco
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla flavoring
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup Hershey's semi-sweet chocolate chips
1 cup Texas pecan pieces

Instructions:
Heat oven to 375 degrees. Combine Crisco, brown sugar, milk and vanilla. Beat at medium speed of electric mixer til creamy. Beat egg into mixture. Combine flour, salt and baking soda and mix into creamed mixture until blended. Stir in chocolate pieces and pecans. Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet.

Bake 375 degrees for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to foil on counter top. Place next batch on cold cookie sheet. Makes approximately 3 dozen cookies.

Try your hand at this great cookie that will be the favorite of all the kids in the neighborhood!

Mildred Smith Hicks holding oldest son, Don Earl Hicks in circa 1943 photo found in scrapbook belonging to Sue Hicks Breakall

Grandma's Peanut Butter Cookies

A peanut butter cookie is one of the simple pleasures that all of us have enjoyed, either as a child or an adult. Whether Grandma used to make them for you or you discovered the sheer joy of making them yourself after you starting baking, they are addictive and super easy.

I remember my Grandma Gailey used to bake dozens of them for me and my siblings and cousins to take to school functions. She did this for many years. They were always a hit!

Here is her version.

1/4 cup butter
1/2 cup Crisco shortening
3/4 cup peanut butter
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups plain flour
1/4 teaspoon salt
1 teaspoon vanilla flavoring


Mix together with hands. (She said this was very important! However, I use a dough hook on my KitchenAid counter-top mixer.) Pinch off small amount; roll it into a ball and then flatten it.

Place on pan and make crisscross designs on top with fork. Bake in slow oven.

NOTE:
I think you should probably use an ungreased cookie sheet and place cookies 2-3 inches apart. Moisten fork with water each time you press tines into cookie dough. Cook at 325 degrees for approximately 10-12 minutes or until done.