Peanut Butter Cookies

Last night I had the spontaneous desire to make cookies, while my dinner guests were visiting in the parlor.  This recipe is so quick and easy that I had the cookies done before coffee was even served. Perfect last-minute sweets!

Ingredients: 

1.5 sticks butter
1 cup brown sugar
3/4 cup sugar
2 large eggs
3 tsp. vegetable / peanut oil
2.5 tsp. vanilla
2 tsp cinnamon
2 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup peanut butter

Directions:

1) Beat softened butter cinnamon, brown sugar and sugar until fluffy.
2) Add eggs, oil, and vanilla. Beat until soft like meringue.
3) In a separate bowl, mix all dry ingredients.
4) Heat peanut butter (in microwave?) so that it pours easily.
5) Mix all ingredients together carefully in one bowl.
6) Refrigerate for 15-20 minutes.
7) Grease cookie sheets, shape dough into golf ball sized lumps.
8) Add the tell-tale crisscross marks on the top with a fork.
9) Bake at 180 degrees (c) for 9-12 minutes until golden brown and slightly crispy on top.

Extra cooking tips:
* Baking powder can be substituted for baking soda and vice-versa, but never bake without. Your cookies will end up flat without it.
* Butter and peanut butter mixes better if it's soft. I usually melt it in the microwave before mixing, but don't let it become liquid. If the batter is too soft, it won't shape properly. Ideally, you can leave the butter out for about an hour before cooking.
* If the cookies don't hold their shape during baking, try lowering the amount of butter or sugar in the batter.