Peanut Butter Cookies Recipe. SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. REMEMBER:As explained here, purchases from my flour power section can earn you unheard of discounts!

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

Preheat oven to 375

You will need:

310 grams of all purpose flour
230 grams of butter, cut into small chunks and softened, but not melted.
380 grams of peanut butter ( I prefer chunky)
220 grams of brown sugar ( most people use light...I use dark)
150 grams of white sugar
3/4 teaspoon of baking soda
1/4 teaspoon of salt
2 large eggs ( beaten and best if at room temp.)
2 teaspoons of vanilla extract
(Few chopped peanuts for top in you want...)

1) In a large bowl, stir butter until smooth then add the sugars, the peanut butter baking soda and salt and mix together well. Then stir in eggs, and vanilla . Then add flour until mixed in. Place dough in fridge for at least an hour, up to a day. When ready to make cookies, remove and allow to warm for about a half hour. Meanwhile, preheat oven.

2) on parchment papered trays, add scoops of dough using scoop or make balls of dough with your hands, leaving 2 inches or more between scoops. Use a fork that has been greased to make pattern on top. Bake for about 10 minutes, until they start to brown at edges. Remove and let cool on tray for about 5 minutes. Then transfer to cooling rack