Peanut Butter Cookies

A modification to a posted recipe.

• Ready In: 35 mins
• Serves: 40
• Yields: 40 cookies

Ingredients

• 1 1⁄2 cups margarine
• 1 1⁄2 cups crunchy peanut butter
• 1 1⁄2 cups Splenda granular, sugar substitute
• 1 1⁄2 cups brown sugar
• 3⁄4 cup Egg Beaters egg substitute
• 3⁄4 teaspoon salt
• 1 1⁄2 teaspoons baking powder
• 2 1⁄4 teaspoons baking soda
• 3 3⁄4 cups flour

Directions

1. Cream peanut butter and margarine, add sugars and mix well.
2. Add eggs and mix until creamy.
3. Add remaining ingredients.
4. Chill for one hour-I usually skip this step and chill between batches.
5. Drop by teaspoonful onto cookie sheets- do not flatten.
6. Bake at 325°F for 15 minutes.
7. Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
8. Immediately after the cookies are completely cooled I always transfer them to an airtight container. These cookies have always stayed soft and moist if they are stored in an airtight container.