The best Peanut Butter Cookies!

Have you ever gone home for Christmas or whatever family get together and grabbed a peanut butter cookie and it's super crispy? It's OK, and I still eat them, but for some reason I like them soft and chewy better.

I made these the other day and they turned out just like Mrs. Fields cookies. The only difference is that they are still soft 4 days later, not hard as rocks. 

I got the recipe out of a cook book, but only used the ingredients, all the cooking and even some of the measurements I just did my own thing, and ended up with the perfect (in my opinion) cookie. I will give you the instructions the way I did it. 

1/2c. butter or margarine, softened (I melted mine completely)

1/2c. creamy peanut butter (I used more like a cup)

1/2c. brown sugar (I use dark)

1/2c. sugar

1 egg

1/2t. vanilla

1/2t. salt

3/4t. baking soda

1 1/4c. flour (I used 3 cups)

The cook book tells you to mix things in various orders and then combine wet with dry and chill the dough for an hour and grease the pan and all that. I didn't do any of that. This is what I did. 

I mixed it all together, used my cookie scoop to scoop them onto a cookie sheet and put them in the oven at 350 degrees until the bottom edges were golden brown. 

The recipe said to let them cool completely on the cookie sheet (very important) and I didn't do that either. I took them off right away and put them on my cooling racks. As you can see I put candy or chocolate chips on the tops of some and left others plain.

Even my chocolate chip cookie only husband likes them. They are soft and chewy and full of peanut buttery goodness. 

Enjoy!