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When I was growing up, store-bought cookies were always a treat (unless they were generic Fig Newtons). My mom ran a “from scratch” kitchen, and pretty much everything was home-made. When autumn rolled around, and it was time for us to return to school, she baked up batches of peanut butter cookies, which I will always think of as “back-to-school cookies.” Since the school buses are now running in many parts of the country, I thought it was time to share my favorite back-to-school cookie recipe with you.
I don’t know why, but there just is something in the air that makes me crave these cookies this time of year.
I received a cookie recipe book when I was a senior in high school called Betty Crocker’s Cooky Book. Yes, that’s how it is spelled in big letters on the front of the book. I have used it and used it. This photo is an example of what every page in the book now looks like with all of the smears. I have never baked cookies from these recipes that weren’t delicious. Oh, sure, I have owned other cookie recipe books (including one by Martha Stewart), but I donated all of them to the thrift store when we moved. I didn’t need them to clutter up my shelves when all I needed was Betty Crocker. I checked, and the book is still available here, if you are interested. I am sure that after you make this recipe, you will want them all.
PEANUT BUTTER COOKIES
1/2 cup shortening (half butter)
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375 degrees. Cream together first five ingredients. Sift remaining ingredients and stir them into shortening mixture. Roll dough into 1 1/4 inch balls. Place 3 inches apart on baking sheet. Flatten crisscross style with a fork dipped in flour. Bake for 9 – 11 minutes.
Thank you for stopping in. We will see you tomorrow for our Saturday Selections series.