Preheat oven to 350°F.
In a large mixing bowl, use a hand mixer on low to combine your oil, butter, and peanut butter. ¼ cup oil, ¼ cup vegan butter, 1 cup creamy salted peanut butter
Add both sugars and cream together with your mixer until well combined (about 45 seconds).
½ cup light brown sugar, ½ cup granulated sugar
Add the flour, baking soda, and salt and mix until completely combined. It's okay if it's more sandy than smooth.
1 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt
Beat in vanilla and nondairy milk until smooth.
1 teaspoon vanilla extract, ¼ cup unsweetened non-dairy milk
Use clean hands to form 2 tablespoons of dough into a ball and place on a lined baking sheet. Repeat until all the dough is used up, allowing space for cookies to expand while cooking. You should have enough dough to yield about 15 cookies.
Use a fork to press a crisscross shape into the top of the cookies and flatten the dough just a little bit. This step is what yields that classic crinkle top.
Bake for 15-17 minutes and allow to cool at least 10 minutes before enjoying! Garnish with chopped salted peanuts (optional) for extra salinity and crunch.
1 handful of salted peanuts for garnish