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1
Preheat the oven to 375u00b0F. Line 2 large cookie sheets with parchment paper
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2
Cream the peanut butter, shortening, butter and brown sugar in the bowl of a mixer. Add the milk, vanilla and egg, and blend just until combined.
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3
Add flour, salt and baking soda. (Note: You can pre-mix them in a separate bowl, but for this recipe we find as long as the salt and baking soda layer in on top of the flour before mixing, it turns out just fine!) Blend until flour is combined, scrape bowl and mix 20 seconds more.
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4
Place bowl in freezer for at least a half hour. An hour is preferable (this dough will keep splendidly in the freezer for several months).
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5
Use a 1/4 cup scoop to place balls of dough 2 inches apart on cookie sheets.
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6
Place in oven and bake for 7 minutes. Rotate pans front to back and top to bottom in oven and bake for 5 minutes more.
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7
Remove promptly from oven and slide parchment paper onto cooling racks. (Note: Keeping them on the pan will continue baking the cookie, leaving you with a more crumbly texture, which although is still tasty, isn't as husband-winning. )
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8
Let sit for 2 minutes on parchment and press with a potato masher. It will create uniform markings on your cookies and presses the gooey centers down keeping your cookie moist and delicious. Cool and enjoy! They will keep up to a week in an airtight container, if you can keep your hands out of the cookie jar!
