Old-Time Peanut Butter Cookies
2 1/2 C. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 C. (2 sticks) unsalted butter, softened
1 C. creamy peanut butter (not all-natural)
1 C. granulated sugar
1 C. firmly packed dark brown sugar
2 large eggs
1 T. vanilla extract
3/4 C. chopped, unsalted roasted peanuts
In a medium bowl, stir together the flour, baking powder, baking soda and salt; set aside.
In an electric mixer, using the paddle attachment, beat together the butter and peanut butter on medium speed until smooth. Gradually beat in the granulated and brown sugars. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Beat in the vanilla.
On low speed, add the flour mixture and the peanuts and beat until blended. Cover with plastic wrap and refrigerate for 30 to 45 minutes, or until the dough has firmed up.
Position two baking racks near the center of the oven, and preheat the oven to 350 degrees. Lightly grease 2 insulated cookie sheets.
Using a 1/4 cup ice-cream scoop or cup measure, scoop 6 portions of the chilled dough onto each cookie sheet, spacing them evenly. Use the palm of your hand to flatten each scoop into a 21/2-inch round. Using a fork, make a crosshatch indentation in the center of each cookie. Slide the fork toward the edge of each cookie to continue the indentation to the edge.
Bake the cookies, switching the position of the sheets halfway through baking, for 18 to 20 minutes, or until golden around the edges but still soft in the center. Transfer the cookies to a wire rack to cool completely. They will firm up as they cool. Serve the cookies slightly warm or at room temperature.
Makes 23 jumbo cookies