Skippy classic peanut butter cookies link

Ingredients
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup Skippy Natural Creamy or Super Chunk Peanut Butter Spread
12 Tbsp. Butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract

Directions
1. Preheat oven to 350. Combine flour, baking powder, baking soda and salt in small bowl; set aside.
2. Beat Skippy Natural Creamy Peanut Butter Spread with Spread in large bowl with electric mixer until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.)
3. Shape dough into 1-inch balls. Arrange cookies on ungreased baking sheets 2 inches apart. Gently flatten each cookie and press crisscross pattern into tops with fork dipped in sugar.
4. Bake 12 minutes or until lightly golden. Cool completely on wire rack. Store in tightly covered container.

Cost per recipe*: $4.32.

Cost per cookie*: $0.06.

*Based on average retail prices at national supermarkets.
TIP: For an extra special treat, dip or drizzle cookies with melted bittersweet chocolate.
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Makes: 5-1/2 dozen cookies
Preparation Time: 20 Minute(s)
Cook Time: 12 Minute(s)

Nutrition Information per cookie with Creamy Peanut Butter
Calories 70, Calories From Fat 35, Total Fat 3.5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 5mg, Sodium 70mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 5g, Protein 1g, Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 2%

No Flour Peanut Butter Cookies
Makes about 3 dozen cookies (can be doubled or tripled)

2 large eggs at room temperature
1 1/2 C sugar
2 t baking soda
1 tsp vanilla
1 C creamy peanut butter
1 C extra crunchy peanut butter
optional: 2/3 C chocolate chips

Preheat oven to 350F. Line baking sheets with parchment paper.

Beat together egg, sugar, baking soda and vanilla in a stand mixer with the paddle attachment. On low speed beat in the peanut butter lightly. Do not beat too long on the nuts will separate and batter will be grainy. Stir in chocolate chips by hand.

Let sit for 1 hour or so at room temperature to let ingredients meld. Make balls of dough or use a disher/scoop, put on baking sheets, and lightly press center with your palm or fork tines.

Bake for 5 minutes then change rack positions and continue baking for 7 more minutes, until lightly set. Let sit for 5 minutes, then put on wire racks to finish cooling.

Nancy

From the Best Foods Creative Kitchens-

Crisp Peanut Butter Cookies

Ingredients
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) Mazola margarine or Butter
1 cup Skippy Natural Creamy or Super Chunk Peanut Butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract

Directions
1. Preheat oven to 350. Combine flour, baking powder, baking soda and salt in small bowl; set aside.

2. In large bowl with mixer at medium speed; beat butter & Peanut Butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla until blended. Add flour mixture; beat until well blended.

I then divide the dough; will add various chips or walnuts; heath baking pieces went over well last year; mini M&M's. You can also add M&M's or peanut butter cups after you flatten them

If necessary, refrigerate dough until easy to handle.

3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar making crisscross pattern. *Note; depending on what version I make; I do not flatten or use the sugar on the fork. I have a spoon that I use just to flatten cookies with

4. Bake 12 minutes or until lightly golden. Cool completely on wire rack. Store in tightly covered container.

I normally rotate my cookie sheets 1/2 way through cooking

Let me know how they come out if you make them.

I have a recipe that I use that I love. Turns out, it's the same as yours! HA! I'd tried and tried several, this was the best. The thing that really put it over the top, this time, was the Michigan peanut butter Annie sent me. Totally and completely awesome! But I usually use about a quarter of the amount you use to make them.

Your recipe must make 4 or so dozen cookies. Does it?

From my MIL - early 70's...

Peanut Butter Cookies

Cream: 1/2 c. peanut butter, 1/4 c. shortening
Add: 1/2 c. brown sugar, 1/2 c. white sugar gradually.
Stir until light and fluffy.
Add: 1 well beaten egg, 1 c. flour, 1 t. soda and mix well.
Roll into balls and press down with tines of a fork.
Bake at 350-degrees F. for 10-15 minutes.
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1980's - growing kids at home... added oatmeal and whole wheat flour

Peanut Butter Oatmeal Cookies

3/4 c. firmly packed brown sugar
3/4 c. white sugar
1 c. shortening (coconut oil or butter)
1 c. peanut butter
2 eggs
1 c. all-purpose flour
1 c. whole wheat flour
1 c. rolled oats
2 t. soda
1/2 t. salt
Heat oven to 350-degrees F. In large bowl, combine first 5 ingredients; blend well. Stir in remaining ingredients. Drop by teaspoonfuls, 2 inches apart onto ungreased cookie sheet. Press each with a potato masher. Bake for 8-12 minutes or until golden brown. Immediately remove from cookie sheet. 60-70 cookies.
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Low-Glycemic, Gluten-Free Peanut Butter Cookies
(I adapted it from a flourless recipe.)

1 c. peanut butter
1/3 c. palm sugar
1 egg
1 T. agave nectar
1/4 c. almond flour
2 T. hi-maize resistant starch
1 t. soda
Mix well with a hand-held electric egg beater. Form into small balls. Press with fork. Bake in a preheated 350-degree oven 8-12 minutes. In the Sharp Microwave Oven - Low-Mix Bake, 325-degrees 5-1/2 minutes.

I've never tried natural peanut butter & wondered how that would work out.

I usually make 4 to 6 batches at once & it does not last long in this house. My hub usually hordes a large container for himself lol

The crispy recipe says it makes about 6 dozen

Peanut Butter Cookies

1 C Brown Sugar
1 C White Sugar
1 C Peanut Butter
1 C Shortening
2 Eggs
3 C Flour
2 tsp Soda

Mix like cake. Roll in small balls and press down with fork dipped in flour. Bake in 350° oven until done.

Notes: I add vanilla and use less flour (2 ½ C is usually pretty good but I start with about 2 C and work up until the dough is right). My sister mixes butter & shortening. With all the salt in peanut butter I don't see any need to add more! LOL Also this is essentially a double batch and makes a lot of cookies. But they're great and the dough is *so* great by itself, a lot of it gets eaten while the cookies are being baked.

Some people use a potato masher to flatten the cookies. One with the little squares makes a square pattern like a lot of bakery cookies resemble. Personally, for nostalgia purposes I have to have the fork criss-cross and reminisce about my mother.

I also revised and made a soft peanut butter cookie using Shedd's Spread instead of shortening and a 1/2 batch unless I need a lot of cookies.

Haven't baked cookies in a long, long time. Gotta fire up the oven one of these days.

I never had grandparents & the "mother" I had didn't bake; no clue where I picked it up from. I've been baking since 11 or so; she used to roll her eyes because she didn't think I could do it. She sure stopped rolling them pretty quick; especially when she was stuffing her face eating most of it. lol I also taught myself to sew; at one time started making cloth dolls; the 1st 1 I made she was sure to criticize saying; eh; it's ok.. well that "ok" doll was published in a magazine.

You guys are lucky to have happy memories; I hope one day my kids tell some.

Nancy