Peanut Butter Cookies

By Hester

Ingredients

• 1 1/2 cupsbutter or 1 1/2 cupsmargarine
• 1 1/2 cupscreamy peanut butter or 1 1/2 cupscrunchy peanut butter, your choice
• 1 1/2 cupssugar
• 1 1/2 cupsbrown sugar
• 3 eggs
• 3/4 teaspoonsalt
• 1 1/2 teaspoonsbaking powder
• 2 1/4 teaspoonsbaking soda
• 3 3/4 cupsflour
• 12 ounces peanut butter chips
• 1 cup nuts (optional)

Details

Servings 80
Adapted from food.com

Preparation

Step 1

1 Cream peanut butter and margarine, add sugars and mix well.

2 Add eggs and mix until creamy.

3 Add remaining ingredients.

4 Chill for one hour-I usually skip this step and chill between batches.

5 Drop by teaspoonful onto cookie sheets- do not flatten.

6 Bake at 325°F for 15 minutes.

7 Cool on cookie sheets for about 5 minutes then transfer onto newspaper -the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.

8 Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.