Peanut butter cookies. Simple, comforting, easy. Add sugar to a small, wide-mouth bowl for easier fork dipping before making the crisscross pattern, or you can roll the dough balls in sugar and then flatten the cookies. All of the ingredients in this cookie are household staples, so these are perfect to make on the fly if you are suddenly in the mood to bake.

1/2 cup shortening, butter flavor or regular
1 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tablespoon milk
1 teaspoon vanilla
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 375
Cream shortening, peanut butter, sugars, milk and vanilla in a large bowl at medium speed or use a stand mixer. Mix until well blended. Beat in egg.

Combine the remaining ingredients in a small bowl. Mix into creamed mixture.

Drop by rounded tablespoons of dough 2 inches apart onto an ungreased cookie sheet. Flatten in criss cross pattern with fork dipped in sugar.

Bake for 8-10 minutes. Cool 2 minutes on baking sheet, then remove to a cooling rack.