Classic Peanut Butter Cookies

Do you remember coming home from school to warm peanut butter cookies? I guess if you're not fifty plus you might not, it all depends on your Mom. But my Mom always made sure there were cookies. We got two, and 4 oz milk and were told to go outside and play or do our homework before we went out to play. What I remember is going outside with my two cookies and milk and plopping my keister down on the swing. Suddenly there was always some neighbor kid interested in what I was doing. I knew the real reason though- they wanted me to share and I did. I didn't mind. I would get one in my lunch the next day for sure.

Today the talent of making a good peanut butter cookie is almost all but lost as people simply don't seem to know how to do it but below is one of the best recipes you'll ever use. It's not mine (dang it) but I do love it!

•  1 cup softened unsalted butter
•  1 cup packed light brown sugar
•  1 cup granulated sugar, plus a couple extra tablespoons for topping the cookies)
•  1 cup peanut butter, creamy or crunchy, it's up to you!
•  2 large eggs
•  2 tsp vanilla extract
•  2 1/2 cups all-purpose flour
•  1/2 tsp baking soda
•  3/4 tsp baking powder
•  1/4 tsp salt
•  1 cup plain peanuts, chopped to course, small pieces

1. Preheat oven to 350.
2. Whisk together the flour, baking soda, and powder, salt.
3. Beat the butter until light and fluffy.
4. Add in the peanut butter and beat more until very well mixed.
5. Add in the sugars (not the 2 tbsp) and beat until fluffy and not grainy.
6. Add in the vanilla.
7. Add eggs 1 at a time.
8. Add the flour mixture and beat until mixed but do not overbeat.
9. Add in the peanuts and mix to combine.

You have an option at this point to refrigerate or not. I do not unless I decide to freeze them for use later, and then I defrost before baking.

One thing: do not bake longer than 10 minutes or they will become dry hockey pucks!