The Last Peanut Butter Cookies Recipe You Will Ever Try

Yield: 80-100 cookies

1 1/2 cups butter or 1 1/2 cups margarine
1 1/2 cups creamy peanut butter or 1 1/2 cups crunchy peanut butter, your choice
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
3/4 teaspoon salt
1 1/2 teaspoons baking powder
2 1/4 teaspoons baking soda
3 3/4 cups flour
12 ounces peanut butter chips
1 cup nuts (optional)

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.

Courtesy of www.food.com

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