That's right folks, they are the best. A few months ago I had a cravings for peanut butter cookies, but the recipe we had was always too crispy (especially if you didn't eat them all that night, and choose to save some for the next day). So Ben did a little a Google search, and pulled up this winner. They stay soft! Though I cna't tell you how long because they were a gone within a few days. We did store them in a plastic container in the fridge, but dang they were good! So I feel the need to share.
1/2 cup margarine, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
Add flour, baking soda and salt with mixer.
Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
Place on sprayed cookie sheet.
Using a fork, press down the balls and create a criss cross pattern.
Bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes).
Don't overcook (duh).