“Man cannot live by bread alone; he must have peanut butter.” – President James A. Garfield
- 3/4 cup creamy peanut butter
- 1/2 cup Butter-Flavored Crisco
- 1 1/4 cups brown sugar, packed
- 3 tablespoons milk (see options)
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cups white flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
Preheat oven to 375F.
In a large bowl, mix peanut butter, Crisco, brown sugar, milk and vanilla until well blended. Add egg and continue blending. In a separate bowl, mix flour, salt, and baking soda. Slowly add to creamed mixture.
Drop spoonfuls on an un-greased baking sheet. Bake for 7-8 minutes.
You can use skim or 2% milk but I think whole milk (or even cream) makes a better cookie.
Substitute soy milk for milk and a banana for the egg for a vegan cookie. Vanilla soy milk is especially tasty in this recipe. I like the peanut butter banana cookie taste.
Try adding some white chocolate chips.
Many recipes calls for flattening each dough ball with a fork in a cross-cross pattern. You can do that if you want, I prefer the rounded shape.