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Nutrition Facts
Serving Size 1 cookies 43g Recipe makes 36 cookies)
Calories 195
Calories from Fat 84		(43%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 109mg		4%
Potassium 105mg		3%
Total Carbohydrate 26.2g		8%
	Dietary Fiber 0.8g	3%
	Sugars 18.6g
Protein 3.1g		6%
how is this calculated?

Nickey’s Peanut Butter-Raisin Cookies

Recipe #398120 | 51 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: marisk
Nov 6, 2009

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.

36 -48 cookies (change servings and units)

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.