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!