Irresistible Peanut Butter Cookies
- 34 cup Jif Creamy Peanut Butter
- 12 stick Crisco Baking Sticks All-Vegetable Shortening or 12 cup Crisco All-Vegetable Shortening
- 1 14 cups brown sugar, firmly packed
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 34 cups Pillsbury BEST All Purpose Flour
- 34 teaspoon baking soda
- 34 teaspoon salt
- HEAT oven to 375F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.
- Beat at medium speed of electric mixer until well blended.
- Add egg.
- Beat just until blended.
- COMBINE flour, baking soda and salt.
- Add to creamed mixture at low speed.
- Mix just until blended.
- Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet.
- Flatten slightly in a crisscross pattern with tines of fork.
- BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown.
- Cool 2 minutes on baking sheet.
- Remove cookies to cooling racks to cool completely.
jif, baking sticks, brown sugar, milk, vanilla, egg, flour, baking soda, salt
Taken from www.food.com/recipe/irresistible-peanut-butter-cookies-488460 (may not work)