Kip for advice and he posted this little gem.
Chunky peanut butter works best in these cookies; for this batch I was forced to use creamy and tried dressing them up with some chopped peanuts. Next time I'll go back to the chunky stuff.
Peanut Butter Cookies
1/2 cup shortening
1/2 cup peanut butter (I like to use chunky peanut butter, but that's just a personal preference)
1/2 cup brown sugar
1/2 cup white sugar
3/4 teaspoon baking soda dissolved in scant 1/3 cup hot water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Cream shortening, peanut butter, and sugars. Beat in egg. Then add water and baking soda with the dry ingredients. Roll the dough into balls and bake at 350-375 degrees until done (about 12-13 minutes).
You can tell these are done when they're golden brown but still a little gooey. They'll cook a little more after you take them out of the oven. You want them slightly underdone in order to preserve the soft cookie goodnes.