Ruth's Chocolate Peanut Butter Cookies

My mom used this recipe when I was a teenager and I've been making them since then. I love the background flavor of the peanut butter and love that it is not an overwhelming flavor of the cookie. Make sure to store in an airtight container. **Note 2/2010 - I have adjusted the amount of cookies you'll receive - this recipe makes 5 dozen cookies not 4.

• Ready In: 32 mins
• Serves: 60
• Yields: 5 dozen

Ingredients

• 3  cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  cup shortening
• 1  cup peanut butter
• 1  cup sugar
• 1  cup brown sugar, packed
• 2  eggs, well beaten
• 3⁄4 cup milk
• 1  teaspoon vanilla
• 12  ounces chocolate chips

Directions

1. Preheat oven to 375°F.
2. Sift together flour, baking soda, baking powder, and salt and set aside.
3. Cream together the shortening and peanut butter.
4. Blend in sugars gradually into the shortening mixture.
5. Add the well beaten eggs and mix well.
6. In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).
7. Fold in chocolate chips.
8. Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
9. Bake for 12 minutes or until lightly brown - do not overbake.
10. Let cool on sheet for 5 minutes before removing to wire rack to cool completely.