Nutty Boy Peanut Cookies Recipes

NUTTY-BOY PEANUT COOKIES

Steps:

• Cream the butter. Beat in the sugar, egg and milk. Sift flour and baking powder together. Combine with butter mixture.
• Reserve 2 dozen whole nuts and chop the rest info fine pieces. Add the chopped nuts to the mixture.
• Using a teaspoon, drop the mixture onto a buttered baking sheet. Put a whole nut on top of each cookie. Bake at 350 degrees F (175 degrees C) until done.

NUTTY-BOY PEANUT COOKIES

Steps:

• Cream the butter. Beat in the sugar, egg and milk. Sift flour and baking powder together. Combine with butter mixture.
• Reserve 2 dozen whole nuts and chop the rest info fine pieces. Add the chopped nuts to the mixture.
• Using a teaspoon, drop the mixture onto a buttered baking sheet. Put a whole nut on top of each cookie. Bake at 350 degrees F (175 degrees C) until done.

NUTTY FOR OATS COOKIES

Steps:

• Preheat the oven to 350°F
• Lightly grease two baking sheets or line with parchment paper.
• Cream the peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in the eggs.
• Stir in ground oats, oats, and chocolate chips.
• Drop the dough by tablespoonfuls onto the prepared baking sheets.
• Bake the cookies, reversing the pans midway through (top to bottom, bottom to top) until they're barely set and just beginning to brown around the edges, 11 to 13 minutes.
• Remove the cookies from the oven and let them cool completely on the pans.

NUTTY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
• In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
• Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.

NUTTY-BOY PEANUT COOKIES

Steps:

• Cream the butter. Beat in the sugar, egg and milk. Sift flour and baking powder together. Combine with butter mixture.
• Reserve 2 dozen whole nuts and chop the rest info fine pieces. Add the chopped nuts to the mixture.
• Using a teaspoon, drop the mixture onto a buttered baking sheet. Put a whole nut on top of each cookie. Bake at 350 degrees F (175 degrees C) until done.

NUTTY PEANUT BUTTER COOKIES

Steps:

• 1. Preheat over to 375.
• 2. Cream together Peanut Butter, Egg, and Sugar until smooth. You can also do this by hand if you have no Electric Mixer.
• 3. Add Peanuts.
• 4. Roll dough into 1 1/2 inch balls. Place on a ungreased baking pan 2 inches apart. Using a fork press the balls down until the cookie is a quarter of a inch thick. ( For softer cookies press to a half of a inch).
• 5. Bake for 10 - 13 minutes or until the edges are golden brown.
• For a softer cookie check after 9 minutes.

BIG, SUPER-NUTTY PEANUT BUTTER COOKIES

Steps:

• Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
• In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
• Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.