Better than EVER Peanut Butter Cookies

Growing up, Peanut Butter Cookies were always one of my favorites...BUT only right after they came out of the oven, while they were still warm. Not only did I enjoy the way they melted in my mouth and gave me that "strong desire" to grab another one, but I loved how they were so soft and chewy, making each little bite taste like a bit of heaven. But the goodness didn't last, oh NO...as they cooled down and as the day (or dayS) went on...they dried out and became hard and crunchy. NO LONGER were they chewy and scrumptious (that only came right after they were cooked)...they became a small, thin hockey puck and not worth the effort it took to eat them! I have tried to master the art of making Peanut Butter Cookies for YEARS (yes, I've been married for "YEARS" you know)...many times over I have made them and ONCE AGAIN been sadly disappointed by the way they cooled down to a crunchy state of unhappiness....that is UNTIL I found this AMAZING recipe and gave it a try! It promised (yes, recipes CAN AND DO promise things...but they don't always stand true to them) that it was a soft and chewy peanut butter cookie (no more CRUNCH after cooling). I thought I would give it a try and see if the "promises" were all they were cracked up to be...WOW, YUM...and SERIOUSLY DIVINE...are just a few of the words I used when I was eating these cookies BEFORE and AFTER they cooled down...even DAYS later they were still soft. They held up to the promises and exceeded my expectations...OH and BY THE WAY they also tasted superb!!!
SO...I PROMISE that if you LOVE peanut butter cookies, these are going to become your absolute favorite (unless you are fan of dry, crunchy, hockey puck cookies)...make up a batch for YOU as well as all those little munchkins that will be needing an "after school snack" in a few hours...thats what I'm going to be doing today!

Better Than EVER Peanut Butter Cookies

5 c. flour

1 t. baking soda

1/2 t. salt

2 1/2 c. brown sugar, packed

2 1/2 c. sugar

2 c. butter (4 cubes), softened

6 eggs

2 c. creamy peanut butter

1 1/2 T. vanilla

Preheat oven to 300 degrees (YES, this is one of the tricks to this recipe...cooking at a lower temperature for a longer amount of time). In a medium bowl combine flour, soda and salt. Mix well and set aside. In mixing bowl combine sugars and stir. Add butter and mix until well blended. Add eggs, peanut butter and vanilla, mix until light and fluffy. Add flour mixture, stir just until mixed. (I used a wooden spoon to prevent any over mixing) Drop by tablespoon or cookie scoop onto a well greased baking sheet. Press down slightly with your thumb. Bake for 15-19 minutes (mine took 15-17 minutes). Hit cookie sheet slightly on the counter after pulling the cookies out of the oven to help them to "drop" in the middle...(another trick). Place warm cookies on a paper towel that is spread out on your counter. Continue until all cookies are baked.

*Cookie Dough should be semi-firm but not hard...BUT also NOT sticky. Add more flour if needed but only a small amount at a time to prevent adding TOO much. I don't think you will need to add any more...but just incase you do, thats another HINT.

Happy Cooking~

OH...and Please EAT one for me...calories don't count if you are eating them on account of someone else, so in that case...eat 6 for me!

Julie