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1
Set regular oven at 375F OR (preferably convection oven set at 350F).
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2
Lightly grease a cookie sheet.
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3
In a bowl, cream shortening, butter, peanut butter, and both sugars with an electric mixture until mixed; add in eggs, beat until light and fluffy.
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4
In another bowl, mix together the flour, baking powder, baking soda and salt; stir/mix into the creamed mixture, mix until well combined.
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5
At this point, the chocolate chips or chopped peanuts may be added (if using).
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6
Refrigerate for half an hour.
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7
Remove from fridge; roll into 1-1/2-inch balls and place on a cookie sheet.
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8
Flatten each ball with a fork, making a criss-cross pattern.
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9
Bake for about 8-9 minutes, or until cookies begin to brown (watch closely, these cookies bake quickly, don't over bake).
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10
Note: 1/2 cup mini chocolate chips OR 1/2 cup finely chopped peanuts (or both) may be added if desired, but only add 1/2 cup of each OR 1/2 cup total of both combined, or cookies will not bake properly.
