Name: Britta's Peanut Butter Cookies
Cook time: 25 minutes
Total time: 1 1/2 hours
Yield: Makes about 40 large cookies
Ingredients: 4 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 3 sticks (3/4 pound) unsalted butter, softened; 1 1/3 cups creamy peanut butter; 2/3 cup granulated sugar; 2 1/4 cups packed brown sugar; 1/3 cup vegetable oil; 3 large eggs plus 2 large yolks; 2 tablespoons pure vanilla extract

This recipe makes lots of big cookies, but don't even think of saving half the dough for another day, because you won't want to stop eating them. Food editor Paul Grimes, who tested the recipe, has already slipped it into his personal recipe file. "Next time I need a peanut butter cookie," he says, "I'm turning to this." Happily, the recipe works with either conventional or natural creamy peanut butter.

Cooks' note:

Peanut butter cookies keep in an airtight container at room temperature 5 days.

Recipe notes

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