Nickey’s Peanut Butter-Raisin Cookies

Here’s another of our favorites. I usually put about a half cup more peanut butter but then … who’s measuring. If you like your cookies really sweet, just increase the brown sugar to 1 cup firmly packed. You may also use semi-sweet chocolate chips instead of the chocolate-coated raisins. The amount of cookies will depend on the size of the balls you make. When baking, the cookies will spread out a little … not too much. It doesn’t matter what kind of peanut butter you use – I personally prefer the creamy but the chunky should be just fine. These cookies turn out on the softer side (not crispy)…a little chewy.

• Ready In: 51 mins
• Yields: 36-48 cookies

Ingredients

• 2 1⁄4 cups flour
• 1 1⁄2 teaspoons baking soda
• 1⁄2 cup shortening
• 1⁄2 cup butter (not margarine)
• 1  cup peanut butter
• 3⁄4 cup brown sugar, loosely packed
• 1  cup sugar
• 2  eggs
• 2  teaspoons pure vanilla extract
• 1  cup  chocolate coated raisins
• 1  cup sugar (to roll cookies in)

Directions

1. Preheat oven to 350°.
2. Sift the dry ingredients together and set aside.
3. In a large bowl, cream butter and shortening together.
4. Add peanut butter.
5. Add sugars.
6. Add the eggs and vanilla.
7. Add dry ingredients.
8. Add the chocolate coated raisins.
9. Roll into 1 inch balls.
10. Lightly roll each ball in sugar; then place on cookie sheet.
11. Bake at 350° for about 12 minutes or until lightly browned. Wait a few minutes before moving to cookie racks to cool.