⅓ cup shortening
⅓ cup butter, softened
½ cup granulated sugar
½ cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup chunky or smooth peanut butter
1 (6-ounce) package semisweet chocolate chips
½ cup chopped peanuts (optional)
Preheat the oven to 375 degrees.
In a large bowl cream the shortening, butter, sugars, egg, and vanilla.
In a medium bowl sift together the flour, baking soda, and salt. Set aside one-third of the mixture and stir the remaining two-thirds into the creamed mixture. Add the peanut butter to the creamed mixture. Coat the chocolate chips with the reserved flour mixture and add to the batter. Add the peanuts, if desired.
Drop the dough by rounded teaspoons about 2 inches apart on a baking sheet. Bake 8 to 10 minutes, or until delicately browned (cookies should still be soft). Cool slightly before removing from baking sheet.
Note: For a softer, more rounded cookie use 1¾ cups flour.
Makes 2 dozen cookies
Lois A. Garfield, Queen Mum
Jen Jo’s Crown Jewels,
San Diego, California