½ cup butter, softened
½ cup butter-flavor shortening
¾ cup white sugar
1 cup brown sugar, packed
1 cup chunky peanut butter
½ cup creamy peanut butter
1 teaspoon vanilla
2 eggs
1 ¾ cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
1 1/3 cup quick-cooking oats

Preheat oven to 350 degrees. In a large bowl, cream together butter, shortening, white and brown sugars and peanut butters until smooth. Add vanilla and beat in eggs, one at a time, until well blended.

Combine flour, baking soda and salt; stir into creamed mixture. Mix in oats until barely moistened. Drop by well-rounded teaspoonfuls onto ungreased cookie sheet. Gently press with fork to slightly flatten. Bake 10 to 12 minutes or until light brown. Recipe yields 4 dozen cookies.

Variation: Add 1 cup semi-sweet chocolate chips for a chocolaty peanut butter cookie.