Lighter-Than-Air Peanut Butter Cookies

Most peanut butter cookie recipes yield a very delicious result but the cookies themselves are dense and chewy. While I have not major aversion to such cookies, I recently decided to experiment and create a lighter textured, almost cake-like peanut butter cookie. The result was amazing! My husband's coworkers got to be my test-subjects; I was more than thrilled when one woman responded that it was "the best peanut butter cookie I have ever had!" Coming from the South, where peanut butter cookies are a childhood staple, I took this as a HUGE compliment!!!

Yield: 5 dozen cookies
Preheat Oven Temperature: 325 degrees

Ingredients:
1 1/2 Cup Margarine
1 Cup Sugar
1 Cup Brown Sugar (packed)
2 Eggs
1/2 Cup Creamy Peanut Butter
2 teaspoons Vanilla Extract
4 1/2 Cups All-Purpose Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt

1. In a large mixing bowl, combine margarine and sugars. Beat on high speed for 3-4 minutes until thoroughly creamed.
2. While the butter and sugars cream, combine flour, baking soda, and salt in a bowl. Set aside.
3. Once the butter mixture is creamed, add the 2 eggs, one at a time, mixing well after each addition.
4. Add the peanut butter and vanilla to the sugar mixture and mix on medium for 1 minute.
5. Slowly add the flour to the mixer. (Make sure the mixer is on LOW!)
6. When the flour is combined with the wet ingredients, turn the mixer off and remove the paddle attachment.
7. Place tablespoon scoops of batter onto ungreased baking sheets, leaving at least 1 inch between the cookies.
8. Bake for 15 minutes.
9. Remove from the oven and allow to cool on the pan for 2-3 minutes before removing.

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