Peanut Butter cookies

Well these are just GOOD cookies! They are soft and chewy and stay that way for as long as you can keep them around. In our house that is not long!

1 cup salted butter

1 1/4 cup smooth or crunchy peanut butter

1 cup white sugar

1 cup brown sugar

2 large eggs

2 3/4 cups all purpose flour

1/2 tsp salt

1 1/2 tsp. baking powder

1 tbsp. buttermilk

1 tsp. vanilla

First cream the butter, peanut butter and both sugars. Beat in your eggs. Add vanilla and buttermilk. In a seperate bowl mix your flour, salt and baking powder. SLOWLY mix this into your wet ingredients. If you put it in all at once or too fast you will be wearing your flour instead of eating it! REFRIGERATE the dough for about 45 minutes to 1 hour. I use a small scoop to drop the cookies onto my cookie sheet. I can avoid having to roll them in balls this way. Dip a fork in flour and gently press in a criss-cross pattern. Do not go too deep or your cookie will end up flat. Bake in a 350 oven for 9 minutes. Watch them carefully. If you have a fast or slow oven you will have to adjust your time. They are just barely golden when I take mine out.

A glass of milk and one (2,3,4...) of these and everything seems right with the world for a moment!