One Dough, Many Cookies!

Peanut Butter and Chocolate Chip Cookies

This is a great recipe using my favorite Peanut Butter Cookie dough that was my Grandma Judge’s. It’s perfect for busy mom’s or artists!  You use the basic dough without the peanut butter and make several kinds all in the same baking. All very nice, crispy cookies!

Here’s the ingredients for basic dough:

1 c shortening (6.7 oz)

1 c sugar (7.1 oz)

1 c brown sugar (8.9 oz)

2 eggs

1 tsp vanilla

3 c flour (13 oz)

1 tsp salt

2 tsp baking soda

1. Cream the shortening and sugars well, then add the eggs and vanilla. Mix well. Wow when I was in England I missed this baby! Had to do everything by hand.

Creaming with my stand electric mixer

2. In another medium size bowl sift the flour, baking soda and salt.

Sifting dry ingredients

You can sift it first then use a whisk to mix it together well.

Mix dry ingredients well with a whisk

Now add it to the creamed mixture a little at a time and mix well, if using an electric stand mixer stop once or twice to scrape the beaters and bottom of the bowl, try to resist licking your fingers!

Depending on how many kinds of cookies you want to make will depend on how you divide the dough up.

Golden Crunch (Butterscotch): 

Just using the dough as is makes a nice crispy cookie. Make balls on ungreased cookie sheet, press with the fork in two directions to create a criss cross pattern. If it starts to stick to the dough, dip in water between squishes. Try baking just a few, let them cool and see if you like them. These may spread a little more than when you add the peanut butter.

*My mom told me that when my Grandma Judge made Peanut Butter cookies she’d mark them with the fork in one direction (like my pictures) but she’d criss cross the fork to make Butterscotch cookies and they were Grandpa Judge’s favorite! I never ever had a recipe for these Butterscotch cookies but because I like to experiment in the kitchen, I tried baking some of the dough without the peanut butter, thinking maybe that’s what Grandma did…well I was excited to discover that it worked and I think it’s just what she did! I love learning about that kind of family history and I think about them every time I make these butterscotch cookies, making the criss cross. I never knew my Grandpa but I think of him all the same when I bake these.

Peanut Butter:

Ohhh Yummy Peanut Butter Cookies!

For every 1 cup of dough (9 oz), you add 1/4 c of peanut butter; just scoop out 1 or 2 cups of dough and put in a small dish for now.

Use measuring cup or weigh the dough

After I mixed the chocolate chip cookies, I used the mixer bowl and just put this measured dough back in, added the peanut butter and mixed well. I used 2 cups of dough so I added ½ c peanut butter. Make balls on ungreased cookie sheet and squish gently with a fork. If it starts to stick to the dough, dip in water between squishes.

Use fork to squish in one direction

*Try whatever nut butter you want. I experimented once with ground sunflower butter, almond butter, and I think tahini (sesame seed), all as separate cookies. The sunflower one was strong flavored, I think the almond was nice…a good thing to know if you have someone allergic to peanuts!

Chocolate Chip:

Chocolate Chip Cookies

Hey it’s not rocket science! Whatever you have left in the mixer bowl you can throw nuts and chips in till it ‘looks’ right to you.  If you want to make other types of cookies take some dough out now and put in another little bowl. If you took 2 cups of dough out for the peanut butter or other cookies then add 1/3 c chopped nuts and ½ c chocolate chips. (both were heaped a bit). You can use walnuts or pecans.

You don’t have to make balls, just pick up blobs of dough with your fingers and pinch off rounded pieces that ‘feel’ about right. Put on ungreased cookie sheet.

Chocolate Chip Cookie Dough....oh tasty all by itself!

You can make them any size you want, just make them all the same so they bake the same amount of time. Forget scooping with spoons, this way you get to nibble on bits as you go! Whoops I didn’t say that did I??  😉

Oatmeal Raisin Chocolate Chip:

(00ps! no picture, I ate the ones I experimented with before taking a picture! Sorry, guess I’ll have to make them again, they were really good though!)

Ok, so if you’re like me you know that every cookie is better with chocolate chips in it! You can make these without the chips if you want but think of how easy it is to use half the chocolate chip dough, add some more stuff and you have another type of cookie! When I bake again I’ll do some measuring so you’ll know exactly how much spice and oats to add per 1 c of dough. For now just bake a bunch of chocolate chip cookies then with the dough left in the bowl, throw in some oatmeal flakes, raisins, a good shake of cinnamon and a little shake of nutmeg. Look at the amount of dough you have and add about ½ that in oats, ¼ that in raisins. Really just do it till it looks right, but if you add too much the dough won’t hold together.  Not to confuse you but if you also want to add peanut butter to these, leave out the spice and ohhh they’re yummy!  Form balls with your fingers and hands, pinching off same size pieces and pressing together if it’s crumbly. Put on ungreased cookie sheet.

For ALL Cookies:

Bake at 375 degrees for 10-12 minutes.

*After the first 10 minutes I turn the cookie sheet around to help front and back bake evenly, then finish baking till golden. Don’t overbake. Remove from oven, pop next sheet of cookies in that you have ready and waiting, then remove them from the hot sheet. This way you keep things moving along.

Yum, waiting for company!

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Grandma Judge’s Peanut Butter Cookies

Nothing like stacks of home made peanut butter cookies!

This has to be one of my favorite recipes, these cookies come out light and crispy and you’ll be grabbing a glass of cold milk to dunk them in before long.

Here’s the ingredients:

1 c shortening

1 c sugar

1 c brown sugar

2 eggs

1 tsp vanilla

3 c flour

1 tsp salt

2 tsp baking soda

1 c peanut butter

1. Cream the shortening and sugars well, then add the eggs and vanilla. Mix well.

2. In another medium size bowl, put the flour, baking soda and salt and mix. I use a whisk to mix it together. Now add it to the creamed mixture.

3. Add the peanut butter and mix well.

4. Put balls on ungreased cookie sheet and squish gently with a fork.

5. Bake at 375 degrees for 10-12 minutes.

cookie dough in the mixer

make balls of dough with your hands

If the dough is a little dry, just kind of push the dough together more than roll it. Sometimes I put dough in the refrigerator to bake the next day, these will get just a bit dry but still work fine.

pressing with a fork

Gently press with a fork after putting on the cookie sheet. If the dough is a bit dry (see above) then you can use your fingers to gently press the sides of the dough in as you squish.

Peanut Butter Cookies

Ahh…excuse me while I go pour that glass of cold milk! Click on the note card I created below, it has the recipe printed on it so you can cut it off and have a glossy photo recipe card! In my Zazzle shop.

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