This may very well be an American recipe but it is quite well-known in Sweden where we call it Mock Snickers. It's especially popular with children who can make the cookies themselves if a grown up heats the sugar and syrup mixture for them. I prefer Special K cereals to corn flakes myself and also make sure the peanut butter is the crunchy kind. We also cover the cool cookies with melted medium dark chocolate.

Guess I have it in the computer after all. But I don't have the notes I put on some of the postings so it'll be from memory. First, my mother's recipe right off her recipe card: Peanut Butter Cookies 1 C Brown Sugar 1 C White Sugar 1 C Peanut Butter 1 C Shortening 2 Eggs 3 C Flour (all purpose) 2 tsp (Baking)Soda Mix like cake. Roll in small balls and press down with fork dipped in flour. Bake in 350° oven until done. Sometimes, and I think weather had something to do with it, the 3 cups of flour could be a bit much. I'd suggest you start with 2 1/4 - 2 1/2 cups and add more. You should be able to roll it into a log. The dough should be rather firm, but not all dried out, if you know what I mean. But it's pretty forgiving. And yes, it's a large batch of cookies! But they go fast as Liz discovered! I often added vanilla since I like vanilla and occasionally for a change I would put in some almond extract by itself or with vanilla. But they're great without it too. My sister likes to mix butter with shortening 50/50 but I like using "butter flavored" shortening. (Yeah, go aheah and say it, but I like it, especially in these cookies!) I played around with it and came up with a soft version that my old GF was crazy about - Essentially the same recipe using a whipped margarine to soften them up, and it's a smaller batch. Soft Peanut Butter Cookies 1/3 C + brown sugar (meaning a little more than 1/3 Cup. Rounded off maybe?) 1/3 C + sugar 1/3 C peanut butter 1 t (Baking) Soda 1/3 C SheddÂs Spread Soft 1 egg 1 C + flour (all purpose) 1 t vanilla Mix together and spoon onto ungreased pans. Bake 350° 10 minutes or until done. Let the cookies sit before removing from the pan. Invert to cool cookies to keep excess moisture from the bottom of cookies. I tried different margarines and Shedd's Spread Soft was the most consistent, but I imagine any soft margarine could work and possibly even the whipped butter would work (and maybe a better flavor) but I haven't tried it so you're on your own to experiment. Let me know how they turn out.

I was noticing a progression of peanut butter cookies in my "favorites" collection just the other day. Funny how things change over the years... -Grainlady From my MIL - early 70's... Peanut Butter Cookies Cream: 1/2 c. peanut butter, 1/4 c. shortening Add: 1/2 c. brown sugar, 1/2 c. white sugar gradually. Stir until light and fluffy. Add: 1 well beaten egg, 1 c. flour, 1 t. soda and mix well. Roll into balls and press down with tines of a fork. Bake at 350-degrees F. for 10-15 minutes. 1980's \- growing kids at home... added oatmeal and whole wheat flour Peanut Butter Oatmeal Cookies 3/4 c. firmly packed brown sugar 3/4 c. white sugar 1 c. shortening (coconut oil or butter) 1 c. peanut butter 2 eggs 1 c. all\-purpose flour 1 c. whole wheat flour 1 c. rolled oats 2 t. soda 1/2 t. salt Heat oven to 350\-degrees F. In large bowl, combine first 5 ingredients; blend well. Stir in remaining ingredients. Drop by teaspoonfuls, 2 inches apart onto ungreased cookie sheet. Press each with a potato masher. Bake for 8\-12 minutes or until golden brown. Immediately remove from cookie sheet. 60\-70 cookies. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Low\-Glycemic, Gluten\-Free Peanut Butter Cookies (I adapted it from a flourless recipe.) 1 c. peanut butter 1/3 c. palm sugar 1 egg 1 T. agave nectar 1/4 c. almond flour 2 T. hi\-maize resistant starch 1 t. soda Mix well with a hand\-held electric egg beater. Form into small balls. Press with fork. Bake in a preheated 350\-degree oven 8\-12 minutes. In the Sharp Microwave Oven \- Low\-Mix Bake, 325\-degrees 5\-1/2 minutes.

This is a kid friendly recipe. To me it is a little too sweet.