-In a bowl, combine flour, baking soda, and salt; set aside.
-In a separate bowl, cream together sugars and shortening; beat in peanut
butter, then the egg, then the vanilla.
-Slowly beat dry mixture into wet mixture; fold in peanuts, if desired.
-Roll dough into walnut-sized balls, place on an ungreased cookie sheet
2" apart, and press tops down slightly with a fork in a criss-cross pattern.
-Bake in a 275 degree oven for 12-16 minutes; do not to overcook.
-Allow to cool on pan for 1 minute, then cool completely on a rack before
storing in an airtight container.
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