Do you look at an object that seems to be very ordinary on most days, and that one thing on a certain day might just take you down Memory Lane? That's what happened to me when I saw this recipe on the back of the JIF peanut butter jar. I hadn't paid attention to it, but when I opened the pantry and saw the recipe for peanut butter cookies my mind jogged back in time to our babysitter's kitchen. Her name was Mrs. Jennae, and she made the best peanut butter cookies. I remember asking her how she got those squares in the middle of the cookies, and she said that she would have to show me sometime. Needless to say, Karey and I couldn't wait for the day that she made those cookies while we were there!... and to think, a simple little fork made those interesting little squares in the middle of those cookies!

So, today Memory Lane is a neat place where peanut butter cookies and Mrs. Jannae live!
If you have kids, this is a great recipe to try with them. After you make the batter, they can make the squares! Here's the recipe; it's great because you most likely already have all of the ingredients in your pantry.
Irresistible JIF Peanut Butter Cookies
(Makes about 3 Dozen)
Ingredients:3/4 Cup Jif Creamy Peanut Butter
1/2 Cup Crisco All Vegetable Shortening
1-1/4 Cups Firmly Packed Light Brown Sugar
3 T. Milk
1 T. Vanilla
1 Egg
1-3/4 Cups Pillsbury All Purpose Flour
3/4 t. Salt.
3/4 t. Baking Soda
Directions:1. Heat oven to 375 degrees Fahrenheit. Place sheets of foil on countertop for cooling cookies.
2. Combine Jif peanut butter, Crisco shortening, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine Pillsbury All-Purpose Flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto un-greased baking sheet. Flatten slightly in crisscross pattern with the tines of fork.
4. Bake at 375 degrees Fahrenheit for 7-8 minutes, or until set and just beginning to brown. Cool for 2 minutes on baking sheet. Remove cookies to foil to cool completely.
(Note: My fork kept getting stuck in the batter when I was trying to make the crisscross marks, so I filled my big measuring cup with warm water and dipped the fork's tines in it before pressing into the batter. The tiny bit of water on the fork helped the batter to release the fork for neat lattices on the cookie.)