I had a very good peanut butter cookie recipe. I had no complaints. Then, my sister in law, Kim, the one who brought us Peach Salsa, served these babies up when we went for the day to a lake. They were sooo good. My sister and I swooned and moaned over these cookies and both of us asked her for the recipe. She shared. And I made them to take camping. And, to the beach. Thanks, again, Kim.
Mother R's Peanut Butter Cookies (recipe from my sister-in-law, Kim)
The secret to these cookies is to under-bake them a bit. Pull them out before they begin to brown. Did you hear me? BEFORE they begin to brown. This is a little tough- you'll see that some of mine have browned. I recommend putting one tray in and watching them carefully to see when they first start to brown- time it. For the rest of the cookies? Bake them a minute or two less, then let them sit on their pans until they firm up enough to safely move them. You'll be so glad you listened:-).
This recipe makes about a gallon container full (plus a few more). Can you tell I forgot to count?
1/2 cup shortening
1/2 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 tsp. vanilla
3 cups flour
1 tsp baking soda
1/2 tsp. salt
In the bowl of your electric mixer, cream the shortening, butter and peanut butter. Add both sugars and mix. Add eggs and vanilla and blend. Add dry ingredients. Beat until well blended.
Shape into balls and placed on greased cookie sheets. Mark with fork tongs and bake at 350 degrees for about 10 minutes- but watch closely!! Everyone's ovens are different and you want these nice and soft:-).