Always chill dough and make sure that cookie sheets are cool. (I put cookie sheets either outside in the winter for a few minutes or in the freezer)

PEANUT BUTTER COOKIES (I always double this recipe to make a batch of cookies)

½ cup peanut butter

½ cup Crisco

½ cup sugar

½ cup brown sugar

1 egg

½ teaspoon vanilla

1- 1/4 cups all-purpose flour

½ teaspoon baking soda

1/4 teaspoon salt

Place peanut butter and Crisco in bowl. Cream until mixture is smooth. Add sugar, brown sugar, egg, and vanilla. Beat until fluffy.

Sift flour, baking soda, and salt together. Gradually add flour mixture to sugar mixture and beat until blended.

Chill dough

Roll Dough into 1-inch balls. Place 2 inches apart on cool baking sheets. Press flat with fork in a criss-cross pattern to 1/4 inch thickness.

Bake at 375 degrees for 10 -12 minutes or until golden brown.

Yield: 3 dozen cookies

OATMEAL COOKIES

1 cup Crisco 1-1/2 cups all-purpose flour

1 cup firmly packed brown sugar 1 teaspoon baking soda

½ cup granulated sugar 1 teaspoon cinnamon

2 eggs ½ teaspoon salt

1 teaspoon vanilla 3 cups oats, quick or old fashioned

1 cup raisins (& nuts if desired)

Heat oven to 350 degrees

Beat together Crisco and sugars until creamy

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Stir in oats and raisins; mix well.

Drop by rounded tablespoons onto ungreased cookies sheet

Bake 10-12 minutes or until golden brown.

Cool 1 minute on cookie sheet; remove . About 4 dozen

(For High Altitude, increase flour to 1-3/4 cups)