CRUNCHY PEANUT BUTTER-OATMEAL COOKIES

1 cup sugar
1/2 cup shortening
1/2 cup crunchy peanut butter
1 egg, beaten
2 tbsp milk
1 1/4 cups all-purpose flour
1 cup uncooked regular oats
1/2 tsp baking soda
1/2 tsp salt

Cream sugar and shortening together until light and fluffy. Add peanut butter, egg, and milk; beat well; set aside.

Combine flour, oats, baking soda, and salt; add to creamed mixture, mixing well. Chill 30 minutes.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F. Lightly grease cookie sheets.

Shape dough into walnut-size balls; place on lightly greased cookie sheets. Press flat with a fork.

Bake at 375 degrees about 10 minutes or until lightly browned.

Adapted from magazine clipping