Peanut butter chocolate chip cookies are one of my family’s favorite cookie flavors. They combine the yummy goodness of peanut butter with the sweetness of chocolate chips. These cookies are moist and delicious! Perfect with a cup of coffee, hot tea or hot cocoa. My kid’s like to snack on them after-school…so yeah, a great after school snack!

You can make them using creamy or chunky peanut butter. I’ve also made them using almond butter which turned out equally as well.

Mom’s Peanut Butter Chocolate Chip Cookies Recipe

1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 bag of semi-sweet chocolate chips

Preheat oven to 350 degrees F.

In a large mixing bowl cream together the shortening and creamy peanut butter. Beat in the granulated sugar and brown sugar until creamy. Blend in the large egg, milk and vanilla extract until all ingredients are combined.

In a large mixing bowl sift together the all-purpose flour, baking soda and salt. Gradually add the flour mixture into the creamed mixture, beating after each addition until all ingredients are combined together. Hand stir in the semi-sweet chocolate chips until combined. You can use as little or as much of the chocolate chips that you want.

Drop the cookie dough onto an ungreased baking sheet, leaving 2 1/2″ between each one. Use the back of a spoon to flatten each one just a little bit.

Place the baking sheet into a preheated 350 degree oven and bake for 8 to 10 minutes, or until done. Remove from oven and let cookies cool on a wire rack. Once cooled, store them in an airtight container.

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Oatmeal raisin cookies. You either love them or hate them. We love them if they’re moist, chewy and flavorful with plump, juicy raisins! If that’s the type of cookie you’re looking for…you’re going to love my grandma’s recipe. They’re easy-to-make and yield great results. 100% better than any pre-packaged mix out in the marketplace.

Freezing Tips – These cookies freeze well. Let them completely cool and then package in an airtight freezer container or zipper closure bag. Place in the freezer for up to 3 months. Thaw at room temperature.

We do a lot of traveling, hiking and camping. Oatmeal Raisin Cookies are a great take-along for those type’s of activities. There’s no chocolate melting, etc. They’re very filling when you need something to eat while on-the-go.

Grandma’s Old Fashioned Oatmeal Raisin Cookies Recipe

1 cup water
1 cup raisins
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 cups quick-cooking rolled oats (oatmeal)
3/4 cup buttter, softened
1 1/2 cups granulated sugar
2 medium or large eggs
1 tsp. vanilla extract

Place water and raisins in a medium-sized saucepan and stir to combine. Turn on the burner to medium-high heat bringing it to a boil. Turn down the heat and simmer for 10 minutes. Turn off the heat. Drain the raisin water into a measuring cup, set aside. You will need the raisins and the water so don’t toss!

In a large mixing bowl sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, rolled oats and the reserved raisins.

In a large mixing bowl beat together the softened butter and granulated sugar until creamy. Beat in the eggs, one at a time. Add in the vanilla extract for the reserved raisin water. Stir until all of the wet ingredients are combined.

Pour 1/3 of the flour mixture into the wet ingredients and mix together with an electric mixer. Continue by adding the next 1/3 and beat again. Finish by adding the remaining flour and mix again. All of the ingredients should be mixed together and moist.

Preheat the oven to 350 degrees F.

Line a baking sheet with a non-stick silicone baking mat or lightly spray with non-stick baking spray. Drop cookie dough by rounded tablespoon onto the sheet leaving 2″ between each one. Place baking sheet into a preheated oven and bake for 8-11 minutes. Remove from oven. Transfer the cookies to a cooling wire rack to finish cooling.

Once they’re cool…store in an airtight container.

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