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1
Preheat oven to 375u00b0F; have ungreased shiny cookie sheets ready.
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2
In a large mixing bowl, with electric mixer, cream together the butter and sugars; next, beat in egg, peanut butter and vanilla.
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3
In a smaller bowl, sift together salt, baking soda and flour (I do this through a sieve, not with a sifter).
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4
With a wooden spoon, stir flour mixture into peanut butter mixture until a dough is formed.
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5
If desired, you could stir in about 1/2 cup (or more) of chocolate chips now; I usually don't (even though I'm a chocoholic) as I often just want a pure peanut butter cookie with nothing else in it, not even peanut bits.
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6
Stash dough in fridge while you clean up the dishes; this step isn't absolutely necessary but the fridge slightly firms up the dough, making it easier to work with.
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7
Drop by heaping teaspoons onto cookie sheets and press down, criss-cross style, with a fork-- the classic peanut butter cookie look.
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8
If fork sticks to cookies too much as you press down, lightly flour the fork.
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9
Bake in preheated oven for 7 to 9 minutes, or until edges are slightly darkened (I like to cook these at 7-1/2 minutes).
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10
Do not worry if they don't look done; cookies firm up as they cool and if you want chewier cookies it is very important not to overbake them.
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11
Add an extra minute if you like crispier cookies.
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12
Remove cookies from sheets after letting them rest on sheets for one minute, then let cooked cookies cool on racks.
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13
Store cookies in a tin or in cookie jar (airtight containers are best).
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14
I use a one-inch scoop to make the cookies; the approximate yield I get is 4-1/2 dozen cookies.
