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1
Preheat the oven to 350u00b0.
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2
Prepare baking sheets with parchment paper or with a light coating of cooking spray.
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3
In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
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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.
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5
Beat or stir in the dry ingredients until fully incorporated.
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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.
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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.
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8
These can be stored in an airtight container for up to a week.
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9
You can also freeze the raw dough and defrost in the fridge later.
