1 Cup Peanut Butter
1 Cup Cricso
1 Cup Sugar
1 Cup Brown Sugar packed
2 Eggs beaten
2 & 1/2 Cups Flour
1 & 1/2 tsp Baking Soda
1/2 tsp Salt. (optional)
Mix sugars with fats and eggs until smooth.
Mix flour, b. soda and salt together before adding to the peanut butter mixture. At this point you can refrigerate this dough for a few days if need be, as long as you wrap it in plastic wrap. Form into 1" balls. (I use the smallest Pampered Chef cookie scoop.)
Place dough balls on a lightly oil sprayed cookie sheet and flatten with a flour coated fork.
Bake 12 minutes at 375 degrees.
NOTE: This is my family's favorite cookie. Add a bag of chocolate chips to make this recipe even better! This is a double recipe from the Betty Crocker cookbook. I always omit the baking powder from all recipes, it's too bitter. Sometimes I add extra baking soda in it's place, but not with cookies.
THIS RECIPE MAKES ABOUT 80 COOKIES