This is a classic peanut butter cookie. Sometimes I substitute white whole wheat flour for the white flour (the nuttiness of the whole wheat compliments the peanut butter); however, I'm also fond of the original version.
If you are concerned about the amount of fat in these cookies, you might want to try this recipe instead.
1 cup (2 sticks) room temperature butter
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
1 cup peanut butter (I use natural peanut butter but regular is OK too)
2 teaspoons baking soda
1/2 teaspoon salt
3 cups all purpose flour
Preheat the oven to 350 degrees.
In a large bowl, thoroughly cream the sugars, eggs and vanilla.
Stir in the peanut butter.
Add the baking soda, salt and flour (I do this by hand, so I find it easier to stir in the flour one half cup at a time).
Drop the dough by rounded teaspoon-full onto an ungreased cookie sheet.
Roll each cookie into a ball.
Press the top of each cookie with a fork to flatten the ball and create a crisscross pattern.
Bake the cookies for 10-11 minutes.
Makes 4-5 dozen cookies.