Stay Soft Peanut Butter Cookies With Natural Peanut Butter Recipes

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.

Steps:

• Cream butter, peanut butter crushed peanuts and sugars together.
• Add eggs, one at a time, beating well.
• Add baking soda, powder and vanilla.
• Stir in flour.
• Cover with plastic wrap and put in fridge at least 30 min up to 48 hours (you can skip this step but the cookies come out creamier if you refrigerate the dough).
• Roll into balls, place balls on ungreased cookie sheet then Flatten cookies, using a fork, in a criss-cross pattern.(or something with a cute pattern).
• *you can also grab a bag of chocolate chips, after u flatten down your cookie dough push up to 6 or 8 chips onto it, or peanut butter chips or a hershey's kiss.
• Bake 350 degrees for 6-9 minutes or adjust to suit your oven and size of cookies.

Steps:

• Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
• Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
• Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!