This is my interpretation of this recipe. I cut the fat and the sugar and did it my way. These are by far the tastiest peanut butter cookies I've ever made. Take them out of the oven a little before you think they're all the way done and let them cool on the pan. They will set up, but they will also stay nice and soft and moist.
I also used only white flour in this one. Whole wheat flour tends to give them a bitter taste.
Best Ever Peanut Butter Cookies
1/2 c. butter, softened
1 c. creamy peanut butter
2/3 c. white sugar
2/3 c. brown sugar
1 t. vanilla
1 t. baking soda
1 t. baking powder
1/4 t. salt
2-3 T milk
4 c. flour
Heat oven to 375°F. Grease two cookie sheets and set aside.
Cream softened butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes. Add vanilla, baking soda, baking powder, and salt. Beat for another minute or two. Add eggs and 2 T. milk. Beat until very creamy, about 3 minutes.
Stir in flour by hand, just until mixed. If too dry, add additional milk. The dough should be like playdough - soft but not crumbly or sticky.
Scoop dough into balls about 1 inch in diameter, or about 1 rounded tablespoonful of dough per cookie. Space them out on the cookie sheets. Using a fork, flatten the dough in a criss-cross pattern. Don't worry about getting them too close, they don't spread.
Bake for 7-9 minutes, just until set but not browned. Let them cool on the cookie sheet.
I like these with jam or jelly on top.