Start by preheating your oven to 375°F (190°C) and prepare baking sheets with parchment paper.
In a big bowl, blend the shortening, peanut butter, and both sugars until smooth and creamy.
Gradually add the eggs, beating well after each addition for a seamless blend.
In another bowl, mix the flour, baking soda, and salt together.
Slowly incorporate the dry mix into the creamy blend, stirring to form a consistent cookie dough.
Spoon out rounded tablespoons of dough onto your baking sheets, leaving space between each.
Press a fork across each dough ball, creating a classic crisscross pattern and flattening them a bit.
Bake for 10-12 minutes, or until the edges turn a light golden hue.
Let the cookies cool briefly on the sheets, then move them to racks for complete cooling.
