This cookies are so moist and chewy I can't stop eating them!! They were even still so soft the next day when cookies tend to get a bit dry. Definitely a keeper!! My Dh asked me to add chocolate chips to half the batch!
INGREDIENTS
1/2 cup margarine
3/4 to 1 cup peanut butter
1/2 cup white sugar
3/4 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon vanilla
DIRECTIONS
Mix margarine, peanut butter, sugar, vanilla and egg. Stir in baking powder, baking soda, salt and flour. I combine all the dry ingredients and then gradually add it to the peanut butter mix.
Chill dough for several hours or overnight. I usually only chill for a few hours.
Roll dough into 1 1/4 inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten crisscross style with a fork dipped sugar. (Don't worry when you flatten and they seem small they expand as they are cooking.
Bake for 8 to 9 minutes at 375 degrees F (190 degrees C). DON'T OVERCOOK!!! It's the key to them staying moist and soft. They will seem a little like they are done when you take them out. They will set as they cool. Cool them on a cooling rack as soon as you can take them off without messing them up.
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