Nannie'S Peanut Butter Cookies
Delicious peanut butter cookies with raisins, offering a perfect balance of sweetness and nutty flavor, ideal for quick treats or cookie exchanges.
Ingredients
Instructions
- Cream together the sugar, margarine, peanut butter, and vanilla.
- Add the egg and beat until well combined.
- Combine the flour, soda, and salt; sift together.
- Gradually add the dry ingredients to the sugar mixture, mixing well.
- Stir in the raisins.
- Drop spoonfuls of dough onto a baking sheet.
- Bake at 350°F for 3 to 5 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using creamy natural peanut butter instead of processed varieties. You can substitute the margarine with butter for a more traditional taste. If you're not a fan of raisins, try chocolate chips or chopped nuts instead. Adjust the baking time slightly based on your oven's performance to achieve the perfect golden brown finish.
Serving Suggestions
These peanut butter cookies are delightful on their own but can also be served alongside a glass of cold milk or a scoop of Blender Ice Cream for a delicious dessert experience. For a fun twist, crumble them over ice cream or pair them with a slice of Alice's Pecan Pie for a sweet treat platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. To reheat, pop them in the microwave for a few seconds or warm them in the oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Nannie'S Peanut Butter Cookies contains roughly 113 calories, with 2g protein, 20g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add extra texture to your cookies. Just keep in mind that it may change the overall consistency slightly, so ensure it's well mixed into the dough.
What can I substitute for the egg in this recipe?
You can use a flax egg as a substitute by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This works well for vegan adaptations of the recipe.
How can I make these cookies softer?
To achieve softer cookies, take them out of the oven when they are just beginning to turn golden brown and are still slightly underbaked. This will help maintain a chewy texture. Additionally, reducing the flour by a couple of tablespoons can also contribute to a softer cookie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).