Peanut Butter Sandies - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0.
Prepare baking sheets with parchment paper or with a light coating of cooking spray.
In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
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.
Beat or stir in the dry ingredients until fully incorporated.
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.
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.
These can be stored in an airtight container for up to a week.
You can also freeze the raw dough and defrost in the fridge later.