Grandmas’s Peanut Butter Big Cookie
These cookies are supposed to be a clone for Grandma’s Cookies. They don’t quite resemble them, but are the best peanut butter cookie I have made-everyone that has had one says they are delicious. They are quite tender when still warm so I let them cool on the cookie sheet and transferred them to a rack to finish cooling. Immediately I stored them in a Ziploc bag.
I baked them 16 minutes on the insulated sheets and let them cool for a couple minutes so they would transfer to the rack without breaking. One hint I can give is do not let the dough dry out-cover it with plastic wrap between filling sheets and if necessary, moisten your hands when rolling the balls. Then use a fork dipped in water to flatten.
When these cookies are cool, be sure to seal them up real super duper tight in something like Tupperware or a Ziploc bag. That’s the way to keep these puppies moist and chewy like the original GrandMa’s Big Cookies. In fact, the real product claims to be the only national cookie brand that guarantees the freshness of the product or double your money back. That’s very big of the current manufacturer, Frito-Lay, which purchased the GrandMa’s Cookies brand from General Mills back in 1980.
1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda
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Preheat oven to 275 degrees.
-
Beat shortening, peanut butter, brown sugar, egg, vanilla, and salt
together in large bowl until smooth. -
In a separate bowl combine the flour and baking soda. Slowly add the dry
mixture to the wet mixture while beating. -
Roll 3 tablespoon-size portions of the dough into a ball in your hands
and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20
minutes. Be careful not to overbake, or the cookies will not be chewy and
you may negatively impact the full enjoyment potential of the product.
Makes 14 to 16 cookies