1/2 cup shortening
1/2 cup peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg, beaten
1/4 cup milk
1 cup rolled oats
1 3/4 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt

Cream shortening and peanut butter together.

Mix brown and white sugar and add to shortening gradually, creaming until light and fluffy.

Combine egg and milk and add. Fold in rolled oats.

Sift flour, baking powder and salt together and add, mixing well.

Drop by teaspoonfuls on greased baking sheet.

Bake in moderate oven (375°F) for 12 to 15 minutes.

Makes 4 dozen cookies.