Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 60 cookies
Ingredients
- 16oz (475ml) smooth peanut butter
- 12oz (350ml) shortening
- 1 tablespoon (15ml) salt
- 4 eggs
- 4oz (120ml) milk
- 12oz (350ml) sugar
- 9oz (265ml) brown sugar
- 1 tablespoon (15ml) baking soda
- 24oz (.7kg) pastry flour
- 1 tablespoon (15ml) baking powder
Steps
- In your largest mixing bowl, combine peanut butter, shortening, and salt then mix until smooth.
- Add eggs and milk then mix again.
- Add sugar, brown sugar, and baking soda and mix again.
- Add pastry flour and baking powder and mix again.
- Chill in refrigerator for 30 minutes.
- Preheat your oven to 400°F (205°C).
- Line a sheet pan with parchment paper and grease with cooking spray.
- Using a cookie scoop measure out a dozen even sized balls.
- Roll them smooth with your hands and place them equal distance apart on the tray.
- Smash them lightly with a metal fork in one direction then turn the fork 90 degrees and smash again in the other direction to make that cross hash look.
- Bake for 10 minutes then allow to cool.
- Repeat in batches until they’re all cooked. You can also mix in chocolate chips if you want for variety.