These cookies are also known as "Ruthie's Never too many Peanut Butter Cookies." I like that they always turn out looking and tasting good.
1 cup sugar (or less)
1 cup brown sugar (or less)
1 cup shortening (I have used solid vegetable oil and also coconut oil successfully.)
2 eggs
1 cup creamy or chunky peanut butter
2 1/2 cups flour
1 1/2 tsp. soda
1/2 tsp salt
chocolate chips to decorate
Mix sugars and shortening until fluffy. Add eggs and peanut butter and beat again until fluffy. Stir in flour, baking soda, baking powder and salt. Shape into 3/4 inch balls. Pace 2 inches apart on ungreased cookie sheets. Place 3 to 5 chocolate chips on each one. Bake at 375 degrees until set (approximately 10 minutes). Have the cookies cool on the cookie sheet to retain their shape. Remove. Enjoy.
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