I can't remember where I got this recipe, perhaps one of my large quanities cookbook, or maybe even Tast of Home, but I have made it quite a few times for large events. They really are very tasty. You can divide this recipe in half if you are not cooking for a big crowd. I like using my airbake pans when ever I bake cookies, it prevents them from getting too dark on the bottom. They are always moist & chewy. So if you are in need of a big batch of great tasting cookies, why not try this recipe, I am sure you will have enough to go around. I promise they will want seconds though.
1Preheat oven to 350 degrees F. In a very large mixing bowl, cream the shortening, peanut Butter, & both sugars together until light & fluffy. Add the eggs one at a time beating well after each addition. Mix vanilla & milk together and pour into creamed mixture.
2In another bowl add the flour soda, & salt & mix together. Then gradually add the flour to the creamed mixture until all has been incoperated together. Drop by heaping tablespoonfuls, at least 2 inches apart, onto an ungreased baking sheet.
3Flatten with a fork. Bake at 350 degrees for 12 to 15 minutes for firmer cookie. If you prefer as I do a more chewier soft batch cookie, then bake for 8 minutes. Let rest a couple of minutes & Then remove to wire rack to cool completely. Makes about 18 dozen cookies. Can cut recipe in half if you like.
4NOTE MY PERSONAL PREFERENCE: I prefer to rub hands with a small amout of butter or margarine & roll dough into balls, dip fork into granulated sugar, and make a crisscross pattern in cookies and bake. Cookies do expand as they bake.Recipe is one of many in my cookbook of 795 recipes.