I like my cookies on the crunchy side. These certainly fit the bill s they are crisp on the edges and chock-full of nuts, with the slightest bit of give in the middle. Make sure to look for shortening that has no trans-fats.
Prep time: 10 minutes
Total time: 20 minutes
Yield: 4 dozen cookies
1 cup shortening
1 teaspoon vanilla extract
1 cup granulated sugar
1 cup brown sugar
2 large eggs, beaten
1 cup chunky peanut butter
2 cups AP flour
1/2 teaspoon salt
2 teaspoons baking soda
1. Preheat the oven to 350 degrees and lightly coat cookie sheets with cooking spray.
2. In the bowl of a stand mixer (or use a large bowl with a hand mixer), beat together the shortening, vanilla extract, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and stir until combined.
3. Mix in the peanut butter and beat until completely incorporated.
4. Place flour, salt and baking soda in a small bowl and whisk together. Slowly add flour mixture to the peanut butter mixture, beating after each addition, until evenly mixed.
5. Roll dough into walnut sized balls and place 2 inches apart on the prepared cookie sheets. Using a fork, make a cross-hatch design on the top, smooshing them so they are about 1/2 inch tall.
6. Bake for 8-10 minutes, or until lightly golden brown around the edges. Remove from oven and transfer to a rack until they are completely cooled. Store in an air-tight container.