Tips: These are great cookies for a picnic. They're soft, not crisp, and keep well for a day or two if stored airtight. I use a low-sodium, reduced-sugar peanut butter; use your favorite brand, but be aware that the "all-natural" peanut butters might not work here. These cookies have no added salt, as the peanut butter and leavening provide plenty. These are for my little niece, who loves peanut butter and chocolate.

• 1/2 c. (1 stick) unsalted butter, softened
• 1/2 c. firmly packed light brown sugar
• 1/3 c. granulated sugar
• 1 tsp. vanilla
• 1/2 c. peanut butter smooth or chunky (your choice)
• 2 eggs, graded "large"
• 1-1/2 c. flour
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 12 ozs. (2 c.) chocolate chips or chunks (you can use part peanut butter chips here, if you wish)

By hand, in large bowl, cream softened butter, sugars, and vanilla until light and fluffy. Beat in peanut butter until well-combined. Add eggs; beat until incorporated. Stir in flour, baking powder, and baking soda (if the baking powder or baking soda are at all lumpy, sift them in, but it's not necessary to sift in the flour). Stir in chips; dough will be rather soft.

Cover; chill 1 hour (dough will remain soft). Meanwhile, line cookie sheets with aluminum foil, shiny side up. Do not grease foil. Adjust rack to center of oven. Preheat oven to 375'F.

Drop cookies by rounded tablespoons onto lined baking sheets (or use a one- and-one-half-inch diameter cookie scoop, as I do). Place only 12 cookies on a 15-1/2" by 10-1/2" sheet--these spread somewhat.

Bake in preheated oven 9-11 minutes; when done, bottom edges will be a light golden brown (the tops of these don't brown much). Let stand for a minute or two before removing to cooling racks. Cool completely before storing airtight.

About 3-1/2 dozen cookies

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