GrandMa’s Peanut Butter Big Cookies recipe
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
1. Preheat oven to 275 degrees.
2. Beat shortening, peanut butter, brown sugar, egg, vanilla,
and salt together in large bowl until smooth.
3. In a separate bowl combine the flour and baking soda. Slowly
add the dry mixture to the wet mixture while beating.
4. 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 overcook,
or the cookies will not be chewy and you may negatively impact
the full enjoyment potential of the product.
Makes 14 to 16 cookies.
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