I originally found this recipe about 30 years ago on the back of a can of Crisco shortening. They are by far the best peanut butter cookies that I've ever tasted. They're very moist and delicious. This recipe is easily doubled if you need to make a large amount for a cookie exchange or other occasion. I made some recently for a bake sale and I didn't bring any home! I hope y'all enjoy them.
1Preheat oven to 375 degrees. Spray cookie sheet with cooking spray and set aside.
2In large bowl, combine peanut butter, Crisco, brown sugar, milk, and vanilla. Beat at medium speed with an electric mixer until well blended. Add egg and beat just until blended. Combine flour, soda and salt, and to creamed mixture at low speed. Mix just until blended.
3Drop by heaping teaspoonfuls 2 inches apart onto cookie sheet. Flatten with fork in criss-cross pattern. Sprinkle lightly with raw sugar, if desired.
4Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on cookie sheet. Remove cookies to wire rack and cool completely.