4 cups all-purpose flour
2 tsp. baking powder
3 tsp. baking soda
1 1/2 tsp salt
2 jars (18 oz each) Creamy Peanut Butter
2 C butter (4 sticks), softened
2 C packed brown sugar
2 C (plus 1/4 C) granulated sugar
4 eggs
2 tsp. vanilla
Preheat oven to 350 degrees.
In a medium bowl, stir flour, baking powder, baking soda, and salt until blended. ( I use a whisk)
In large bowl, with mixer at medium speed, beat peanut butter, butter, brown sugar and 2 cups graunlated sugars until creamy. Occasionally scraping bowl with rubber spatula. Reduce speed to low, beat in vanilla, then eggs, one at a time, beating well after each addition. Scrape bowl, now beat on medium speed 3 minutes or until creamy. Reduce speed to low. Beat in flour mixture just until blended.
Drop dough onto ungreased cookie sheets. Put the remaining 1/4 sugar on a plate. Dip fork tines in sugar and press onto the cookie ball in a criss cross pattern.
Bake until lightly browned, 12 to 14 minutes.
Makes about 144 cookies!