American Crystal Sugar Peanut Butter Cookies

My sister-in-law told me I should use a white plate to bring out the colors in the food.  Who am I to not take that kind of advice?! 
Have you ever made a recipe from the back of a package?  Sometimes they are the best ones out there!  This came from the back of my Crystal Sugar Light Brown Sugar bag and it was worth it.  I doubled the recipe on the bag because why make just one batch of cookies when you can make a double and freeze some for later!  Hence the reason that I have two very large freezers.  These are delicious and a little chewy... just the way a cookie should be.  Don't overbake them or they will end up too crispy.


Peanut Butter Cookies (Courtesy of my American Crystal Sugar package)

Ingredients:
2 cups Crystal Sugar Light Brown Sugar, firmly packed
1 1/2 cups peanut butter
1 cup butter (2 sticks), softened
1 teaspoon vanilla
2 eggs
3 cups flour
2 teaspoons baking soda

Instructions:
Preheat oven to 375.
Beat brown sugar, peanut butter, butter, vanilla and egg until fluffy.  Beat in flour and baking soda on low speed.
Use a medium cookie scoop (because why would you shape them with your hands when they have these handy inventions called cookie scoops!!) to scoop out dough from bowl and place them 2 inches apart in ungreased cookie sheets.  Flatten in a crisscross pattern with fork tines dipped in white sugar.
Bake for 6 to 9 minutes, 8 was perfect in my oven, until set.  Let sit on pans for about 4 or 5 minutes before removing to wire racks to cool.  This made about 4 dozen cookies.