1/2 cup (half a stick) of butter flavored shortening

1/2 cup peanut butter (I use creamy, but chunky would work)

1/2 cup white sugar

3/4 cup packed brown sugar

1 egg and 1 egg yolk

1 tablespoon vanilla

1 1/3 cups white flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon cream of tartar

1/4 teaspoon salt

Heat the oven to 350 degrees.

Cream the shortening, peanut butter, white sugar and brown sugar in a mixing bowl. Beat in the eggs and vanilla.

 

In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar and salt.  Join the flour mixture with the creamed ingredients.

 

Use a melon baller or cookie scoop to put these into round cookies and place on the parchment lined cookie sheets.  Using a wet fork, press down on the cookies to make the impressions.  Criss-cross.  Dampen the fork periodically if necessary.

 

Bake for 10 minutes.  Cool on rack.

The first time I made these they came out good, but I like a moister, chewy cookie. So, after I ate all of them, I set out to make it better. The recipe above reflects the changes I made.  I changed the 1 egg to 1 egg and an additional egg yolk, I added an extra 1/4 cup of brown sugar.  I also reduced the baking powder and cream of tartar from 1/2 teaspoon each to 1/4 teaspoon.

 

So, if you want a cookie that's less moist, subtract the amounts above - but the recipe as posted is much better.