Best Peanut Butter Cookies

by: Sue

After a forty year quest for the perfect peanut butter cookie, I found this gem. This cookie has just the right amount of chewiness and moisture and the perfect amount of peanut butter. Do yourself a favor and buy organic peanut butter that has no additives; the peanut flavor will be fabulous and well worth the extra cost. I make these cookies small so I can cook them just barely and avoid over cooked bottoms. The honey roasted peanut topping adds another dimension of flavor and texture.

3/4 cup crunchy peanut butter
1/2 cup shortening
1 1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups All-Purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Heat oven to 375. Place cooling racks or clean newspaper on counter for cooling cookies.

Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed with electric mixer until well blended. Add egg, beating just until blended.

Combine flour, salt and baking soda. Add to creamed mixture, mixing until blended on low speed. Using small scoop, drop by teaspoonfuls about two inches apart on an ungreased cookie sheet. Flatten slightly in a crosscross pattern with a dinner fork. Bake at 375 for 7 to 8 minutes (use a timer for this) until just set and beginning to brown. Cool for a couple of minutes on the cookie sheet, remove to cooking racks and allow to cool completely.

Variation: I like to chop honey roasted peanuts and sprinkle on top of the cookie before baking.

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