Peanut Butter Sandies

• all-purpose flour↗2 cups
• all-purpose flour↗1 tablespoon
• baking powder↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• powdered sugar↗1 cup
• packed light brown sugar (1/2 cup minus 1 tablespoon)7 tablespoons
• chunky peanut butter↗1⁄2 cup
• canola oil↗1⁄2 cup
• unsweetened butter, softened↗6 tablespoons
• large egg↗1
• vanilla↗1 1⁄2 teaspoons
• peanuts, chopped (optional)↗1⁄4 cup

Step-by-step instructions

1. 1

   Preheat the oven to 350°.

2. 2

   Prepare baking sheets with parchment paper or with a light coating of cooking spray.

3. 3

   In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

4. 4

   In a large mixing bowl, cream together the powdered sugar, brown sugar, oil, butter and peanut butter together for 2 to 3 minutes until light and fluffy. Add in the egg and vanilla and beat another 1 or less until combined.

5. 5

   Beat or stir in the dry ingredients until fully incorporated.

6. 6

   Using rounded tablespoons, shape dough into balls about 1-inch in diameter. Place balls on baking sheet and flatten using the bottom of a glass or use a fork tines to create a criss-cross pattern. If desired, sprinkle a bit of chopped peanuts on top. Since they do not spread much, you can fit 16 on a standard sized sheet.

7. 7

   Bake in the top third of a pre-heated oven for 5 minutes. Rotate the baking sheet and bake an additional 5-7 minutes, until the cookies have lightly browned on top. Remove from oven and allow to cool for 2 or 3 minutes. Place on cooling rack until fully cooled.

8. 8

   These can be stored in an airtight container for up to a week.

9. 9

   You can also freeze the raw dough and defrost in the fridge later.