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<blockquote data-quote="moreluck" data-source="post: 215811" data-attributes="member: 1246">Peanut Butter Cookies from The Willows&nbsp;4 1/2 cups flour1 1/2 tsps. baking powder1 tsp. baking soda1 tsp. salt3 sticks butter, softened (3/4 lb.)1 1/3 cups creamy peanut butter2/3 cup sugar2 1/4 cups packed brown sugar1/3 cup vegetable oil3 large eggs plus 2 large yolks2 Tbls. pure vanilla extract&nbsp;&nbsp; Preheat oven to 350* with racks in upper and lower thirds of the oven. Whisk together flour, baking powder, baking soda, and salt in a bowl.&nbsp; In another bowl, beat together butter, peanut butter, sugars and oil with electric mixer at high speed just until pale &amp; creamy, about 2 mins.&nbsp; Add whole eggs, yolks and vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 3 batches, mixing until well blended.&nbsp; Scoop scant 1/4 cups of dough about 2 inches apart onto 2 ungreased large baking sheets.&nbsp; Flatten mounds with floured tines of a fork into 2 1/2 inch cookies.Bake, switching positions of baking sheets halfway through baking until slightly puffed and golden around the edges, about 30 mins total.&nbsp; Transfer cookies to racks to cool.</blockquote>

[QUOTE="moreluck, post: 215811, member: 1246"] Peanut Butter Cookies from The Willows [SIZE=2]4 1/2 cups flour[/SIZE] [SIZE=2]1 1/2 tsps. baking powder[/SIZE] [SIZE=2]1 tsp. baking soda[/SIZE] [SIZE=2]1 tsp. salt[/SIZE] [SIZE=2]3 sticks butter, softened (3/4 lb.)[/SIZE] [SIZE=2]1 1/3 cups creamy peanut butter[/SIZE] [SIZE=2]2/3 cup sugar[/SIZE] [SIZE=2]2 1/4 cups packed brown sugar[/SIZE] [SIZE=2]1/3 cup vegetable oil[/SIZE] [SIZE=2]3 large eggs plus 2 large yolks[/SIZE] [SIZE=2]2 Tbls. pure vanilla extract[/SIZE] [SIZE=2] Preheat oven to 350* with racks in upper and lower thirds of the oven. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat together butter, peanut butter, sugars and oil with electric mixer at high speed just until pale & creamy, about 2 mins. Add whole eggs, yolks and vanilla and beat until incorporated. Reduce speed to low and add flour mixture in 3 batches, mixing until well blended. Scoop scant 1/4 cups of dough about 2 inches apart onto 2 ungreased large baking sheets. Flatten mounds with floured tines of a fork into 2 1/2 inch cookies.[/SIZE] [SIZE=2]Bake, switching positions of baking sheets halfway through baking until slightly puffed and golden around the edges, about 30 mins total. Transfer cookies to racks to cool.[/SIZE] [/QUOTE]

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