Peanut Butter Cookies

• 12 cup white sugar
• 12 cup brown sugar, packed
• 12 cup chunky peanut butter or 12 cup smooth peanut butter
• 14 cup Crisco shortening or 14 cup Butter Flavor Crisco
• 14 cup butter, softened
• 1 egg
• 1 teaspoon maple extract or 1 teaspoon vanilla
• 1 14 cups all-purpose flour
• 34 teaspoon baking soda
• 12 teaspoon baking powder
• 14 teaspoon salt
• 14 cup finely chopped peanuts (optional)
• 14 cup mini chocolate chip (optional)

1. In a large bowl mix together both sugars, peanut butter, shortening, butter, egg and maple extract using an electric mixer on medium speed until well blended.
2. In a small bowl mix together flour with baking soda, baking powder and salt; add to the creamed mixture until well blended.
3. Add in peanuts and/or mini chocolate chips (if using) mix to combine.
4. Cover tightly and refrigerate for a minimum of 2 hours or up to 24 hours.
5. Heat oven to 375F.
6. Grease a large cookie sheet/s.
7. Shape the dough into about 1-1/4-inch balls.
8. Place about 3 inches apart on cookie sheet.
9. Flatten in a crisscross pattern with a fork dipped into sugar.
10. Bake about 8-10 minutes or until light golden brown.
11. Cool for about 5 minutes then remove to a wire rack to cool.

white sugar, brown sugar, chunky peanut butter, shortening, butter, egg, maple, flour, baking soda, baking powder, salt, peanuts, chocolate chip

Taken from www.food.com/recipe/peanut-butter-cookies-206194 (may not work)