Crunchy Peanut-Butter Cookies With Shredded Wheat |
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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 4 |
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An old recipe for super-crunchy peanut butter cookies. Ingredients:
1 cup shortening or 1 cup margarine |
1 cup chunky peanut butter |
1 cup granulated sugar |
1 cup brown sugar, firmly packed |
2 eggs |
1 teaspoon vanilla |
2 cups all-purpose flour, unsifted |
2 teaspoons baking soda |
1/4 teaspoon salt |
2 cups shredded wheat, crushed |
1/2-2/3 cup coarsely-chopped peanuts |
Directions:
1. Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy.
2. Add eggs and vanilla and beat until light.
3. Sift the flour with the soda and salt; stir into creamed mixture until well blended.
4. Lightly mix in the shredded wheat and peanuts.
5. Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie.
6. Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned.
7. Makes about 8 dozen cookies.
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