Chewy peanut butter cookies...

What the Hell? Crunchy on the outside, chewy on the inside. Full of peanut buttery goodness. The best peanut butter cookie you will ever have. What the hell should I drink? Milk. That’s all I got. I have no idea what booze goes well with peanut butter. You’ll have to figure that one out for yourself. Go forth and experiment! What the hell should I listen to? A song about peanut butter, of course! Peanut Butter by the Marathons. Dig it. Peanut butter cookies   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Crunchy on the outside, chewy on the inside. The best damn peanut butter cookie you will ever eat. Author: Embrace the Cheese Recipe type: Cookie Cuisine: American Serves: 36 Ingredients Dry: 1½ C. unbleached, all-purpose white flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2½ C. quick oats Wet: 2 sticks unsalted butter, soften (room temperature) 1 C. chunky peanut butter ½ C. light brown sugar, firmly packed ½ C. dark brown sugar, firmly packed 1 C. granulated sugar 2 lg. eggs 2 tsp. pure vanilla extract 1½ C. lightly salted peanuts Instructions Preheat oven to 375° In a large bowl, sift together flour, baking powder, baking soda and salt. It’s very important that these are sifted. I use a fine mesh strainer and a whisk over a large bowl to sift. Traditional hand sifters suck. Mix in oats. In a large bowl, cream butter and peanut butter together with a mixer on medium until light and fluffy. Add sugars until well blended. Beat in eggs and vanilla. Gradually add flour/oat mixture. The dough will be very stiff. You may have to mix the last bit of flour/oat...