2 1/2 c flour
1/2 t salt
1/2 t baking soda
1 c fat*, at room temperature
1 c peanut butter
1 c white sugar
1 c brown sugar, packed
2 eggs
(*note: I used 1/2 c butter, 1/2 c Crisco)
Preheat oven to 375°.
In a separate bowl, combine the flour, salt and baking soda. Set aside.
Cream the room temperature fat (butter, Crisco). Add the peanut butter and mix well. Add both sugars, and mix until creamed further. Add eggs and beat well.
Add the flour mixture to the peanut butter mixture.
Drop by teaspoonful onto ungreased baking sheet. Use a fork to flatten with a criss-cross design.
Bake for 10 to 15 minutes, until browned. (Time will vary based on the size of your cookies.)
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