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Crispy & Chewy Peanut Butter Cookies

Recipe Introduction


I like a chewy peanut butter cookie. And I like when they stay chewy even after they've cooled down. After trying quite a few recipes for peanut butter cookies, and making some adjustments, this is my favorite now.





List of Ingredients



• 1 and 3/4 cup Jif Creamy Peanut Butter
  
• 1 cup shortening
  
• 2 and 1/2 cups firmly packed Light Brown Sugar
  
• 6 T. Milk
  
• 2 T. Vanilla Extract
  
• 2 Eggs
  
• 3 and 1/2 cups All Purpose Flour
  
• 1 and 1/2 tsp. Salt
  
• 1and 1/2 tsp. Baking Soda
  






Instructions



1. Preheat oven to 375º.
   
   
2. Combine peanut butter, shortening, and brown sugar until all blended. Add milk, vanilla and eggs and beat just until creamy.
   
   
3. Blend in salt and baking soda.
   
   
4. Add flour slowly until all flour is blended in. If it starts to get to thick grab that old wooden spoon and build some muscles.
   
   
5. Using a 1 1/2" size cookie scoop, place cookies about 2" apart on ungreased cookie sheet. Put a small amount of flour in a cup and dip fork in and get just enough so that the fork won't cling to the cookie, make criss-cross patterns on each ball of dough, flattening slightly.
   
   
6. Bake one cookie sheet at a time for 7 minutes, or just until the endges start to brown (If you like a crispier cookie let bake longer). I don't recommend using the dark coated pans, if you do be aware that you should reduce your cooking time.
   
   
7. Let cookies cool just for a minute or so on sheet, then gently remove to racks.
   
   
8. Makes about 6 dozen cookies.
   
   
9. Note: If you don't want to bake all the dough, form a roll of cookie dough, wrap in wax paper. Place in freezer bag and store in freezer.