Milk Chocolate Chip Peanut Butter Cookies

Peanut butter cookies are always good, but peanut butter cookies with milk chocolate chips are my favorite. (Semi-sweet chips overpower the peanut butter flavor of these cookies.)

This recipe is one that I adapted from an old cookbook.  You can leave out the chocolate chips if you desire.

PB&C Cookies 

1/2 cup of Crisco shortening                         3 eggs
1/2 cup of margarine                                      1 tsp. vanilla
1 cup of white sugar                                        3 cups of flour
1 cup of peanut butter (I like Skippy)          1 tsp baking soda
1 cup of brown sugar                                       1/2 tsp. salt
2 cups of MILK chocolate chips

Using a mixer on low, combine all ingredients until completely blended.  Make into balls the size of walnuts.  If making without the chocolate chips, flatten slightly, making a criss-cross with the tines of a fork.  (Leave about 1/2 inch thick).  If you have the chocolate chips in your cookies, do not flatten.

Bake at 350 degrees for 8-10 minutes on an ungreased sheet.  Do not over bake.  They should just be starting to "crackle" on top. 
These keep well and can be frozen.