Sally'S Peanut Butter Cookies
Sally's Peanut Butter Cookies are classic, chewy treats bursting with rich peanut flavor and a hint of sweetness. Perfect for peanut lovers and cookie enthusiasts alike, these cookies are easy to make and ideal for sharing at gatherings or enjoying with a glass of milk.
Ingredients
Instructions
- Cream together the shortening, butter, sugars, and peanut butter.
- Add the beaten eggs and mix well.
- Sift together the dry ingredients: flour, salt, baking soda, and baking powder.
- Add the dry mixture to the creamed mixture and blend well.
- Mix in the oatmeal.
- Shape the dough into small balls without flattening them.
- Place on a greased cookie sheet.
- Bake at 375°F (190°C) for 10 to 12 minutes.
Tips & Substitutions
For a softer cookie, slightly reduce the baking time and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack. If you're out of shortening, use an equal amount of coconut oil for a distinct flavor. Almond butter can also be swapped for peanut butter for a nut-free option. Ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
These peanut butter cookies are delightful on their own or can be served with a glass of milk or a scoop of vanilla ice cream for a treat. They also pair beautifully with Lore'S Pecan Pie for a sweet dessert platter. Consider adding chocolate chips or chopped nuts for extra texture or serving them alongside a hot beverage for a comforting snack.
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 bag for up to three months. Reheat in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes to regain their warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Sally'S Peanut Butter Cookies contains roughly 1419 calories, with 31g protein, 182g carbohydrates, and 66g fat. It is an excellent source of protein (62% of the Daily Value), iron (50% of the Daily Value), and calcium (37% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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 natural peanut butter in this recipe?
Yes, you can use natural peanut butter, but be aware that it may change the texture slightly due to its oil content. You might need to adjust the flour amount to compensate for the extra moisture.
How can I make these cookies gluten-free?
To make gluten-free peanut butter cookies, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best results.
What can I do with leftover dough?
If you have leftover dough, you can roll it into balls and freeze them. When you're ready to bake, simply place the frozen dough balls on a baking sheet and add a couple of extra minutes to the baking time.
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).