First of all, hi! It's a pleasure to be here and I'm thankful for finding this place despite how devilishly addictive it may be... ^_~

Secondly, I've got a Q for you! My friend's birthday's coming up and I wanted to make him something special and settled on peanut butter cookies, 'cause he just love, love, loves peanut butter. The thing is I don't want him to suffer a coronary right after finishing 'em so I wanted to get one that didn't make me cringe while peeking at the nutritional info and happened upon this recipe. Thing is... no butter? No margarine either; just shortening, something totally foreign to me. Is this going to affect the taste of the cookies majorly? The reviews went back and forth on this so I thought it would be best to take it to the pros. So, ladies (and gents?) what's the verdict? Is it necessary to trade taste for health purposes, kinda, or am I getting worked up over nothing?

Thirdly, thanks in advance! ^_^

stick with butter, its much healthier then shortening and taste better.

Well, colour me surprised... Not about the fact that it'll taste better (who doesn't know that?!) but that it's healthier. Never would've guessed.

Thanks for the speedy reply, it's much appreciated!

If you insist on shortening, use a butter flavored one like crisco. It taste like the real stuff. My peaneut butter recipe uses both butter and shortening. Would you like it? I would be happy to share. I've been told its the best.

The best, eh? I'll be the judge of that one! ^_~

I'd love it if you'd post your recipe. Y'know you can never have too many cookie recipes at hand, especially peanut butter ones. Share away!

Ditto on the butter info. Crisco ( and I use it in my BC) is very, very bad for us. Long explanation......and BUTTER is very good for us. It's all about how the body breaks it down. FACT. It's the good fat/bad fat thing.

Oooh... Well, don't I feel dumb! Haha!

If you're ever feeling bored / ''talkative'', I'd love to know why. Yes, I'm a dork like that.

This is my great great aunt's recipe that I have been using ever since I was like 13. I also included the nutritional values (I had to get it calculated for my diabetic husband, so they are correct.)

Peanut Butter Cookies
prep time: 15 min, chill: 2hrs, bake: 30 min
makes about 2 q/2 dozen cookies

1/2 cup grandulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening (I used butter flavored Crisco)
1/4 cup Butter or margarine softened
1 large egg
2 teaspoons vanilla
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
grandulated sugar


1.) Mix 1/2 grandulated sugar, brown sugar, peanut butter, shortening, butter, egg, and vanilla in large bowl. Stir in flour, baking soda, baking powder, and salt. Cover and refrigerate about 2 hrs or until firm.

2.) Heat oven to 375 degrees F.

3.) Shape dough into 1 1/4 in balls. Place about 3 in apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.

4.) Bake 9 to 10 minutes or until light brown. Cool 5 minutes, remove from cookie sheet and cool on wire rack.


1 cookie: 115 calories (55 calories from fat)
Fat 6 grams (1 gram Saturated)
Cholesterol 10 mg
Sodium 100 mg
Carbohydrate 13 grams
Dietary fiber 0 grams
Protein 2 grams


FOR LIGHTER COOKIES YOU CAN USE REDUCED FAT PEANUT BUTTER, SUBSTITUTE 1/4 8 OZ SIZE PACKAGE REDUCED FAT CREAM CHEESE THAT IS SOFTENED FOR THE SHORTENING. tHIS GIVES YOU 1 GRAM OF FAT AND 95 CALORIES FOR COOKIE. (I have never used this but this is what the nutritionist told me.)



Edited to include the following info.

I forgot to mention that if you are using self rising flour to omit baking soda, baking powder, and salt. Sorry about that.

If you are interested in the most simple yet delicious recipe, I do these when I need a cookie and need it fast. (ummmm...I mean my kids need a cookie, that's right)

Unbelievable PB Cookies

1 C. Peanut Butter
1 C. Sugar
1 Egg
1 tsp Vanilla

Cream all together and drop in generous walnut-sized mounds. Crisscross with a fork dipped in sugar or cold water.
Bake at 350 for 10-12 Min.

I've made the PB cookies leta posted (Paula Dean has a recipe similar to it) and they really are unbelievable. This coming from me... one who cringes at even the idea of PB (yuck) cookies.

butter better

crisco bad


reason TRANS FATS!!!!!


major no-no for coronary care

Amen, Doug.

Dang, you guys are good!

Thanks for the replies (I'll be sure to pick up some butter next trip to the store!) and all of your help; you may have just saved my friend's life! ^_~