An old recipe for super-crunchy peanut butter cookies.
Ingredients: [‘shortening’, ‘chunky peanut butter’, ‘granulated sugar’, ‘brown sugar’, ‘eggs’, ‘vanilla’, ‘all-purpose flour’, ‘baking soda’, ‘salt’, ‘wheat’, ‘peanuts’]
Quantity of Ingredients: [“1 cup shortening or 1 cup margarine”,”1 cup chunky peanut butter”,”1 cup granulated sugar”,”1 cup brown sugar, firmly packed “,”2 eggs”,”1 teaspoon vanilla”,”2 cups all-purpose flour, unsifted “,”2 teaspoons baking soda”,”1/4 teaspoon salt”,”2 cups shredded wheat, crushed “,”1/2-2/3 cup coarsely-chopped peanuts”]
Number of Servings: 80
Steps: [‘Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy.’, ‘Add eggs and vanilla and beat until light.’, ‘Sift the flour with the soda and salt; stir into creamed mixture until well blended.’, ‘Lightly mix in the shredded wheat and peanuts.’, ‘Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie.’, ‘Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned.’, ‘Makes about 8 dozen cookies.’]