Scale

1 cup shortening ( sub. unsalted butter)

1 cup sugar

1 cup creamy peanut butter (sub. for crunchy!)

2 eggs

1 tsp vanilla

2 1/2 cup all-purpose flour

1 cup light brown sugar

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

In a stand mixer, cream together the shortening, eggs, vanilla, and peanut butter.
In a large bowl sift together the dry ingredients. Sugar, flour, brown sugar, salt, baking powder, and soda.
Once the wet ingredients are creamed well together, add the dry ingredients 1/3 at a time and mix slowly until fully combined.
After incorporated pour out onto plastic wrap, Ziploc, or covered bowl. Wrap tightly and chill for at least 1 hour. Can chill for up to two days if necessary.
Remove from fridge and allow to come to room temp for 10-15 minutes.
Preheat oven to 350 F. Prepare large baking sheets with parchment paper.
Form 2 tbsp balls and place them on your baking sheet. (For more or less cookies, change the size of the dough ball.) For the sake of spreading, place no more than 15 cookies on a large tray.
Flatten each cookie with a fork dipped in flour.
Bake 10 minutes for a chewy cookie, 12 minutes for a crunchier cookie.
Cool on a wire rack.