 Today we're finally making my favorite cookie, peanut butter. Hey y'all, it's Tammy with Colored Valley Cooks and today I got out my ever trusted binder where I've saved a lot of recipes and I am making my favorite peanut butter cookie which is literally the Jeth peanut butter cookie recipe. It uses Crisco instead of butter and I do think it makes a better, chewier peanut butter cookie to use shortening. So, we are going to start this recipe and I can't wait to eat them. First thing you need to do, preheat the oven to 375 degrees. Now when you're mixing up cookies, brownies, cakes, the first thing you add is your shortening or butter. So we are going to add a half cup of white shortening. Okay, so we've got a half cup of shortening in our mixer and now we're going to add one and three-quarter cups of brown sugar. Now the recipe calls for light brown sugar but I went to the store the other day and I bought darker brown sugar so I'm just going to mix the two up in here. So you need a cup and a half and you're going to pack it into your measuring cup for more of the merrier, I think. A half of brown sugar and now we're just going to turn on our mixer and start mixing that shortening and sugar together. Thun of vanilla, soda. So here's our salt. So a half and a quarter of course and I use crepe-operated milk because it's handy to grab out of the refrigerator so you can use regular milk. And just in case, there's something under there that didn't get mixed up good. Before I finish up, my cookie sheet and I did just put a little bit of oil on my cookie sheet, a little bit of olive oil and you can spray it if you want to or just rub a little oil on it. I like to do that when I make cookies no matter if it tells me to. If it says I need them or I don't need it. This is this chocolate chip minus peanut butter. Cookies, because I really like theirs, you're going to like these. I think this is the best peanut butter cookie recipe, period. Why not use the Jeff recipe if it's good? All right, so when I do peanut butter, I typically take a fork, dip it in my flour. I do peanut butter, I typically take my fork and dip it in my flour and I do a crisscross on them. And then of course, I go the opposite direction as well. You don't have to go the opposite direction. You can just do the one direction. I've seen the oven at 375 degrees for eight minutes. Now don't overdo your cookies, don't make them way too big so that you know that the cooking time's gonna work well. You want them to be crunchy around the edges and chewy on the inside and that's why you set it to 375 degrees. The rest of your cookies on a larger sheet while these are baking if you have one and clean up your mess. So we're gonna take these out, this lip on it, which keeps you from being able to just slide a pan out and it's really more trouble than it's worth. We're going to let they sit here for just a minute and then I'm gonna put them on a cooling rack and eat one in front of y'all. Cheesy mothers, choose Jeff and they also choose Jeff, peanut butter cookie recipe. We are going to show you how these turned out. They are, got a little bit of a crunch on the outside rim and they're nice and chewy on the inside just like I like them. And of course you got to have a glass of milk and yes I put ice in my milk because my husband taught me how to do that. Nobody in my family ever did it, but Chris did and we've been married long enough that we're one and we do the same things. The timing on them is perfect. It's perfect. I was afraid they weren't gonna be done enough but after they cooled and got crunchy on the outside, they're absolutely delicious. I can tell I used a little bit of the dark brown sugar and I prefer the light brown sugar. So if you make this recipe and you're going to buy the ingredients and I will put on the recipe light brown sugar. They're still delicious but I would prefer the light. Thanks for watching. Collard Valley Cooks, where we cook, like mama did.