Mix sugars, peanut butter, shortening, margarine and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours or 1 hour in freezer.

Heat oven to 375°F. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake until light brown. 9 to 10 minutes. Cool 2 minutes; remove from cookie sheet. Makes about 3 dozen cookies.

A little secret I like to make my cookies a little bigger and if this is the case you will have four cookies in each row, only three rows will fit on cookie sheet. This will make about 2 dozen cookies. If you prefer your cookies soft like me remove them from the cookie sheet after 1 minute. If you like them crunchy remove them from the pan after 5 minutes and let set for an extra 10. I know it seems like a lot but trust me when I say it's worth it.