Peanut Butter Cookies

I know, I know, it's not Monday,  so I'm really, really late with my post this week, Luckily, I'm remembering now and not putting it up tomorrow. Luckily, I have stash of pictures of stuff I've cooked all ready to go that just need typed up in a post and I don't have to bake something before I can get a new post up. Life with two kids is busy.

I really love peanut butter cookies. I don't make them very often, which is probably a good thing for my waistline. I know this from experience. I used to work at a Mrs. Fields in the mall and between the peanut butter cookies and the white chocolate macadamia nut cookies any healthy eating habits I had were doomed.  Anyway, this is recipe for peanut butter cookies that I grew up on. These cookies are especially great when they are warm and fresh, right out of the oven so I'll make up a batch of dough and keep it in the fridge and just bake up half a dozen at a time in the toaster oven. It certainly makes the cookies last longer than if I baked the whole batch at once and ate them all in one afternoon.

Peanut Butter Cookies

• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup shortening
• 1 cup peanutbutter
• 2 eggs
• 2 1/2 cups flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 tsp salt

Mix sugars, shortening, peanut butter, and eggs. Stir in flour, baking soda, baking powder, and salt. Cover and refrigerate at least 3 hours. Roll into balls. Flatten by criss-crossing with fork. Bake at 350F for 10 minutes or until light golden brown.