Peanut Butter Cookies

This recipe is adapted from The Dessert Bible by Christopher Kimball. These cookies are thick and moist in the middle without being greasy. Makes about 3 dozen cookies - depending on how big you like your cookies.

Ingredients
2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 sticks butter, softened but still cool
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
3 large eggs
2 tsp vanilla
Chocolate chips, peanuts or chocolate chunks as desired

Directions: Whisk 2 1/2 cups flour, salt, baking soda, and baking powder together in small bowl, set aside.

Beat butter and sugars together until light and fluffy, about 3 minutes.

Add peanut butter and continue to beat until combined. Add eggs, one at a time, then beat in vanilla, scrape bowl as necessary. Reduce speed to low and add flour mixture in 2 batches. Cover dough and refrigerate until stiff, about 30 minutes.

Heat oven to 350 degrees. Roll dough into 2-inch balls. Barely press each dough with fork to make a criss cross pattern, try to flatten the cookies as little as possible. I did not flatten the chocolate chip ones. Bake until the cookies are puffed and slightly brown along edges and the bottoms are golden brown, 10-13 minutes. Cool until set, about 4 minutes and then transfer to wire rack to cool completely. Store in air tight container.