Great Peanut Butter Cookies

• 12 cup Crisco shortening (plain)
• 12 cup butter, room temperature (no substitutions)
• 1 cup crunchy peanut butter or 1 cup smooth peanut butter
• 1 cup white sugar
• 1 cup light brown sugar, firmly packed
• 2 eggs
• 2 12 cups all-purpose flour
• 1 teaspoon baking powder
• 1 12 teaspoons baking soda
• 12 teaspoon salt
• 12 cup miniature chocolate chip (optional)
• 12 cup very finely chopped peanuts (preferably roasted) (optional)

1. Set regular oven at 375F OR (preferably convection oven set at 350F).
2. Lightly grease a cookie sheet.
3. In a bowl, cream shortening, butter, peanut butter, and both sugars with an electric mixture until mixed; add in eggs, beat until light and fluffy.
4. In another bowl, mix together the flour, baking powder, baking soda and salt; stir/mix into the creamed mixture, mix until well combined.
5. At this point, the chocolate chips or chopped peanuts may be added (if using).
6. Refrigerate for half an hour.
7. Remove from fridge; roll into 1-1/2-inch balls and place on a cookie sheet.
8. Flatten each ball with a fork, making a criss-cross pattern.
9. Bake for about 8-9 minutes, or until cookies begin to brown (watch closely, these cookies bake quickly, don't over bake).
10. Note: 1/2 cup mini chocolate chips OR 1/2 cup finely chopped peanuts (or both) may be added if desired, but only add 1/2 cup of each OR 1/2 cup total of both combined, or cookies will not bake properly.

shortening, butter, crunchy peanut butter, white sugar, light brown sugar, eggs, flour, baking powder, baking soda, salt, chocolate chip, peanuts

Taken from www.food.com/recipe/great-peanut-butter-cookies-87920 (may not work)