Big Grandma's Best Peanut Butter Cookies

Great! I used butter instead of Crisco because I was too lazy to go to the store and they turned out beautifully.

This recipe really doesn't need another 5 star review, but here it is anyway! These are the best, most super-delicious PB cookies ever! I've made them a bunch of times and here's what I do: I use butter instead of Crisco, I add a pkg PB chips to them to punch up the peanut buttery-ness,and I don't sift or pre-mix the dry ingredients. (I have made it both ways and there wasn't a discernible difference).

I also don't roll them in sugar-personal preference-and they turn out so well that when I bring these to events, people always think I got them from some high-end bakery!

I have recipe "adhd" so I never follow anything to the "t" oh and I always run out in the middle of baking and a bake at like 1 or 2 am so not goin out just gonna make it work...........I doubled this recipe added almond extract to it with the vanilla then realized I was an egg short so substitutited a small banana for the egg so I have peanut butter banana cookies that are quite amazing, chewy and crunchy and a really great flavor. I also decided to drizzle with a chocolate ganache and sprinkle with crushed almonds and crushed honey roasted peanuts............I have found the cure for pms!!!!!

If you live in Florida (low altitude) make sure you only use 1 1/2 cups of flour. Otherwise your cookies will be big "balls" instead of cookies. Otherwise, the recipe is awesome!

I really wanted a good peanut butter cookie that was more that just peanut butter/sugar/egg. Next time I will substitute 1.5 cups peanut butter against only .5 cup of Crisco for a richer peanut buttery flavor. But in no way were these bad tasting! First batch I made were per directions and came out a bit on the crispy side, so the other batches I only did for 10 minutes and they were perfect!