In my quest to develop the perfect peanut butter cookie recipe, I came up with this scrumptious one. Everyone has their favorite whether it be Chewy? soft? delicate crumb? Crunchy? To be honest, my all-time favorite peanut butter cookie is one that was served at my high school years ago. I would pay 10 cents for 2 very large, dense, chewy peanut butter cookies and another 25 cents for a carton of milk. I guiltily admit that this combination comprised more than a few of my lunches.
This recipe produces a very light cookie, somewhat the consistency of shortbread I would say. It has a wonderful peanut butter flavor and is a great "milk" cookie. It's not so heavy that one fills you up rather it's one of those cookies that you could eat all day. If you want that warm "fresh-baked cookie" even after they've cooled, just pop in the microwave for 8-10 seconds. Yum!
1/2 cup shortening
1/2 cup butter (the real stuff)
1 cup creamy peanut butter (I prefer the Skippy brand)
1 cup brown sugar
1 cup confectioners sugar
2 eggs (slightly beaten)
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
Preheat the oven to 350 degrees. Cream the butter, shortening and peanut butter with the sugars. Mix in the eggs and vanilla. In a separate bowl mix the flour, baking soda and salt until well blended and gradually add to the creamed mixture. Mix in well. I use a cookie scoop (which I just discovered has no size markings, but looks about the size of a walnut) to drop the dough onto an ungreased cookie sheet. Dip a fork into flour and use to flatten, making impressions in a criss-cross fashion. Bake 10-12 minutes just until the tops barely begin to show brown spots. Cool on wire rack and store in an airtight container.
Makes about 4 dozen.