Logger's Peanut Butter Cookies

READY IN: 10mins
Recipe by BJ from BC

These cookies have that little extra something in them. It has always been a family favourite, and perfect for those days when you just find yourself craving a peanut butter cookie.

Top Review by Mia in Germany

Yum! I made these gluten free and used whole millet flour for the whole wheat, using 1 tablespoon less than 1/4 cup so it didn't become dry. For the shortening I used non-hydrogenated margarine. I make small cookies, so I got 48 out of this. Love them, they're really yummy :)<br/>Made for PAC Spring 2014

Ingredients Nutrition


  1. 1. Measure raisins into a little bowl and add just enough boiling water to cover and let stand (keeps them from drying out).
  2. 2. Cream shortening, sugar, eggs, and vanilla. Add peanut butter. Remove liquid from raisins and add them too and continue to mix.
  3. 3. In a separate bowl combine dry ingredients.
  4. 4. Slowly add to creamed mixture.
  5. 5. Drop by tsp and press with fork both ways.
  6. 6. Bake at 375' for 8 - 10 minutes.

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