Cookie Explosion!

I love peanut butter. What's more is that I love peanut butter cookies. So, tonight I was craving them big time so I decided to make some. Well the recipe I usually use calls for shortening and we have none so I went on the hunt for a new recipe. Well I found one and it is amazing! The only catch is that the recipe is HUGE. It made at least twice what my old recipe made. I think I made at least 4 dozen cookies. Anyways, I wanted to share the recipe if anyone is interested:

Recipe from: The Essential Food Storage Cookbook

Peanut Butter Cookies

1 Cup butter, margarine, or shortening at room temperature
1 Cup peanut butter
1 Cup Sugar
1 Cup Brown Sugar
1 1/2 tsp. Vanilla
2 Eggs
1 1/2 Cups whole-wheat flour
1 cup all-purpose flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 Cup chopped peanuts (optional)
1/3 Cup sugar for rolling

Preheat oven to 350 degrees Fahrenheit. Using a mixer, cream together butter, peanut butter, and sugars in a large bowl. Stir in vanilla and eggs one at a time until mixture is light and fluffy. Reduce speed to low, add dry ingredients, and beat until incorporated.

Form dough into half-inch balls. Roll in sugar and place on ungreased or parchment paper-lined baking sheet, 2 inches apart. Gently flatten cookies with back of fork to form a crisscross pattern. Bake for 12 to 15 minutes. Cool 2 minutes on baking sheet. Remove to wire rack.

I know that the recipe calls for whole wheat flour and I think you would be able to substitute it out with regular flour if you wanted. However, I liked the heavier texture the whole wheat flour gave the cookie. The cookies filled me faster and I ate less. That's a bonus! Anyways, if you try the recipe let me know. Just be prepared to be spending a lot of time baking them! :)