Peanut Butter Cookies
From J. Nicolay Bakery Cookbook

1 cup butter-unsalted
1 cup peanut butter-creamy
1 cup sugar
1 cup brown sugar
2 eggs

2-1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1-1/2 tsp baking soda
Note: Mary adds about a cup chopped peanuts

Cream butter, peanut butter, sugar, brown sugar, beat in eggs. Add flour, baking powder, baking soda, and salt. Scoop cookies with a cookie scoop (I recommend a medium #40 cookie scoop).

Freeze dough balls for 1 hour then bake at 375 degrees for 10 to 12 minutes or until golden brown.