1 12-ounce jar creamy peanut butter
2 1/4 cups all-purpose flour
1 cup butter or margarine (2 sticks), softened
3/4 cups sugar
3/4 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs

Into large bowl, measure all ingredients.
With mixer at low speed.
Beat ingredients just until blended.
Increase speed to medium.
Beat until well mixed, occasionally scraping bowl with rubber spatula.

Preheat oven at 375 degrees.
With hands, shape dough into 1 1/2-inch balls.
Place balls, 1 inches apart, on ungreased large cookie sheets.
Flatten each ball slightly with fingers.

Dip a fork into flour and press deeply across top of each cookie.
Then repeat at right angles to flatten cookie to 2 inches in diameter.

Bake cookies about 12-13 minutes or just until cookies are lightly browned.

Cool cookies slightly on cookie sheet on wire rack.
Then, with pancake turner, remove cookies to wire racks to cool completely.

Makes: 4 dozen.