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Peanut Butter Cookies

Classic Peanut Butter Cookies are always a favorite and this not-too-sweet version really lets the peanut shine as the star. Not only is peanut butter used in the dough, but chopped roasted peanuts are tossed in for the perfect crunch. A glass of milk, a cup of tea, anything goes with these little gems. Seriously, when is the last time you had a really good peanut butter cookie? Well, today can be the day!!!

Peanut Butter Cookies

2 oz. soft butter (4 tbs.)
2 oz. light muscovado sugar (5 tbs.)*
1 oz. golden caster sugar (3 tbs.)
4 oz. crunchy peanut butter (scant ½ cup)
1 tbs. vegetable oil
1 egg, beaten
½ tsp. vanilla
5 oz. all-purpose flour (1 cup plus 1 tbs.)
½ tsp. baking powder
¼ tsp. baking soda
1 oz. roasted peanuts, roughly chopped (¼ cup)

Cream together the butter and sugars with the peanut butter until light and well blended. Beat in the oil, then the egg and vanilla. Combine the flour, baking powder, and baking soda, then stir into the mixture half at a time to make a soft dough. Add the peanuts. Wrap in cling wrap and chill for at least 30 minutes.

Heat the oven to 350°F and line two baking sheets with parchment paper. Divide the dough into 20 even-sized pieces, roll each into a ball, place on the baking sheet and flatten with the back of a fork or a spoon.. Bake for 10-12 minutes, or until pale golden. Transfer to a wire rack to cool.

*You may substitute dark brown sugar if light muscovado sugar is unavailable.

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