Irresistible Peanut Butter Cookies

Out of nowhere, I got a serious craving for peanut butter cookies this week. I found this recipe over at Brown Eyed Baker and I knew it was the recipe for me. This recipe yielded cookies that reminded me of the peanut butter cookies my great grandma used to make. They were one type of cookie she ALWAYS made and they were so incredibly delicious. I can't remember the last time I had peanut butter cookies - probably not since my days of eating in Stav Hall at St. Olaf (3 years ago, people!). And those weren't even what I would consider a true peanut butter cookie because they lacked the crisscross pattern.

Irresistible Peanut Butter Cookies
(Source: Brown Eyed Baker)

1 3/4 all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
3/4 cup creamy peanut butter
3/4 cup vegetable shortening
1 1/4 cups packed light brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
Granulated sugar, for rolling cookies

1. Preheat oven to 375°F. Line baking sheets with parchment or a silicone baking mat.

2. Combine the flour, salt and baking soda in a small bowl and set aside.

3. Combine the peanut butter, shortening, brown sugar, milk and vanilla in a mixing bowl. Beat at medium speed until well blended. Add the egg and beat just until blended. Reduce speed to low and add to the creamed mixture gradually, mixing just until combined.

4. Put the granulated sugar in a small bowl. Scoop a tablespoonful of dough and roll into a ball between the palms of your hands. Roll the dough into the sugar and place on the baking sheet, about 2 inches apart. Dip the tines of a fork into the sugar and make a crisscross patern on the cookies, flattening them slightly.

5. Bake for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to a cooling rack.

Storing: Store these cookies in an airtight container for about a week. You can also freeze these cookies in a freezer bag for approximately 3 months and thaw when you are ready to eat them.