~ Amy Vallely
3/4 c. creamy peanut butter
1/2 c. shortening
1 1/4 c. packed brown sugar
3 T. milk
1 T. vanilla
1 egg
1 3/4 c. flour
3/4 t. baking soda
3/4 t. salt
Preheat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk, and vanilla until well blended. Add egg; beat just until blended. Mix dry ingredients separately, then add to wet ingredients. Mix just until blended.
Drop by rounded tablespoons onto greased cookie sheet two inches apart. Flatten slightly and make crisscross pattern with a fork. Bake 7-8 minutes or until set and just beginning to brown. Cool two minutes, then transfer to wire rack.
Makes about three dozen.
Notes: You can sub coconut oil for the shortening and kick them up a notch by tossing some peanut butter chips in the dough. I always transfer the cookies straight to the cooling rack.
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