Britta's Peanut Butter Cookies

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• Servings: 40
• 4 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 lb unsalted butter, softened (3 sticks)
• 1 1/3 cups creamy peanut butter
• 2/3 cup granulated sugar
• 2 1/4 cups brown sugar, packed
• 1/3 cup vegetable oil
• 3 large eggs
• 2 large egg yolks
• 2 tablespoons vanilla extract

Recipe

• 1 preheat oven to 350°f with racks in upper and lower thirds.
• 2 whisk together flour, baking powder, baking soda and salt in a bowl.
• 3 beat together butter, peanut butter, sugars and oil with an electric mixer at high speed just until pale and creamy, about 2 minutes in a stand mixer or longer with a hand held. add whole eggs, yolks and vanilla and beat until just incorporated. reduce speed to low then add flour mixture in 3 batches, mixing until well incorporated.
• 4 scoop scant 1/4 cups of dough about 2 inches apart onto 2 ungreased large baking sheets. flatten mounds with floured tines of a fork, making a crosshatch pattern, into 2 1/2 inch cookies, about 1/2 inch thick.
• 5 bake, switching position of sheets halfway through baking, until slightly puffed and golden around edges, about 30 minutes total. transfer cookies to racks to cool.
• 6 switch an oven rack to middle position and make more cookies with remaining dough on a cooled baking sheet.
• 7 note: cookies will keep in an airtight container at room temperature for 5 days.