Peanut Butter Cookies?

These are yummy and they keep their shape:

1/2 cup butter

1/4 cup vegetable oil

1 cup sugar

1/2 cup smooth peanut butter

1 large egg

1/2 tsp. vanilla

2 cups flour

1/4 cup finely crushed corn flakes

1/8 tsp. salt

Preheat oven to 350. Cream together the butter, oil, and sugar until fluffy. Add peanut butter, egg, and vanilla. Beat until smooth. In separate bowl, combine flour, cereal, and salt. Add dry ingredients to creamed mixture. Stir until a soft dough forms. On floured surface, roll to 1/4" thickness. Cut into shapes and transfer to a greased cookie sheet. Bake 10-12 minutes or until edges are light brown.

Note: this dough is easy to work with, but it is very soft. To keep the shape of the cutter, I roll the dough onto parchment paper. I then cut out the shapes, remove the excess dough, then transfer the entire sheet of parchment to a cookie sheet.

Thanks a lot for sharing this butter cookie recipe. Recipe seems that these will be delicious in taste.Sure i will try these cookies.

Thanks

Cookie Gifts

You could also try this one from Sweetopia http://sweetopia.net/2014/11/t...tter-cut-out-cookie/

Hello, I was wondering if chilling the dough after cutting would help keep the cookies from spreading while baking? I look forward to trying this recipe for sure. 

I know I am in the minority here but I find that my cookies spread MORE after chilling the dough. I haven't quite figured out why but that is invariably what happens.

Sometimes my do too and i find that I am possibly creaming butter and sugar for to long. My sugar cookie dough will be almost to soft and I need to stiffen with extra flour. Just a thought try to cream a little less. Placing them into freezer 10-15 min then bake. Your temp may be to low and therefore causing a longer period in the oven. I have been going through same issues but I WILL CONQUER THE COOKIE!! LOL good luck and would love to hear outcome 

I so enjoyed finding this posting by @GeminiRJ in my quest to find a good peanut butter cookie recipe for rolled cutouts.  I happily had some corn flakes already on hand so no special purchases were required.  I made use of this straight-forward no-fuss recipe for seasonal mini cookies and thought I would share a pic on how they baked.  These cookies did hold their shape even for the smallest of cutters, and popped out of the cutters without requiring a ton of chilling with the dough.  This dough delivers a good peanut butter flavor and baked product that begs to be decorated!

So glad you liked this recipe! It's different than any I've seen, and of all places, I found it in a needlework magazine.