Classic Peanut Butter Cookies

Source: Martha Steward Living Magazine
Yield: 4 dozen

Ingridents:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 cup smooth peanut butter

Procedures:

1. Preheat oven to 350F. Whisk flour, baking soda, and salt in a medium bowl.
2. Put butter and sugars into the bowl of an electric mixer fitted with the padding attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
3. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
4. Using a 1 1/2-inch ice-cream scroop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on the sheets for 5 minutes. Transfer cookies to wire racks to cool completely. The cookies can be stored in airtight containers at room temperature up to 3 days.

Notes:

• For the best texture, use regular, not natural, peanut butter.
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