2 1/2 cups unsifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup corn oil margarine
1 cup Skippy Creamy or Super Chunk Peanut Butter
1 cup sugar
1 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon vanilla
Stir together flour, baking powder, baking soda and salt. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture and beat well. If necessary, chill dough. Shape into 1 inch balls. Place on ungreased cookie sheet 2 inches apart. Flatten with floured fork, making criss cross pattern. Bake in 350 degree oven for 12 minutes, or until lightly browned. Cook on wire rack.
Makes 6 dozen (2 inch) cookies.
Variations:
Peanut Butter Sandwich Cookies
Follow basic recipe. Spread bottoms of half of baked cookies with peanut butter; top with remaining cookies.
Makes about 3 dozen cookies.
Jelly Thumbprint Cookies
Follow basic recipe. Instead of flattening with fork, press small indentation in each with thumb. While still warm, press again with thumb. Cool. Fill indentation with jelly or jam.
Peanut Butter Refrigerator Cookies
Follow basic recipe. Shape into 2 rolls 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate. Slice into 1/4 inch thick slices. Bake as directed.
Makes about 8 dozen cookies.
Peanut Butter Crackles.
Follow basic recipe. Roll in sugar before placing on cookie sheet; do not flatten. Bake as directed for 15 to 18 minutes. Immediately press chocolate candy kiss firmly into top of each cookie (cookies will crack around edges).
Makes 6 dozen.