Soft, chewy and delicious. There's nothing better than homemade cookies and this recipe makes the best peanut butter cookies I've ever had. The key to the cookies turning out just right is to let them set on the hot baking sheet for about five minutes after you take them out of the oven and before you place them on a cooling rack.
Mix eggs, both sugars, peanut butter, shortening and butter. Add dry ingredients. Drop by rounded teaspoons onto the parchment paper. (I like large cookies, so I usually make the rounds of dough about the size of a golf ball.) Using a fork, dip the tines into a small bowl of the additional sugar and place in a criss-cross fashion on top of the raw dough, pressing down to flatten the cookie a bit.
Bake for 9-10 minutes and allow to cool on the baking sheet for about 5 minutes before removing the cookies to cooling rack.
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