PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 350°
• 2. I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.
• 3. Cream shortening, sugars, and vanilla extract.
• 4. Add beaten eggs, and beat thoroughly. (Just throw them in, don't beat first)
• 5. Stir in peanut butter.
• 6. Combine dry ingredients; stir into creamed mixture.
• 7. Using big scoop, place 6 level scoops on ungreased air bake cookie sheets.
• 8. Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.
• 9. Bake at 350° for exactly 14 minutes. Set your timer.
• 10. Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to wire cooling rack until completely cool. I stack these standing up in large air tight container to keep them from weighing heavy on each other.