Giant Soft Peanut Butter Cookies

There is this bakery in Austin Texas called Texas French Bread and they have delicious cookies that I am trying to imitate. My ultimate favorite is their molasses cookie which I am still working on. My second favorite is the peanut butter cookie and by george I think I've got it! I don't eat their chocolate chip because mine are a million times better and we call them cowboy cookies. I will be posting that recipe at a later date with their story...they are amazing! They make a decent sugar cookie but mine are just a smidge better.

Now for that peanut butter cookie...first of all it is big and I love big cookies, in fact my daughters make fun of me all the time teasing me about the ever growing size of my cookies. You can tell when I get tired of baking because the cookies become enormous in my effort to just get finished. The peanut butter cookie's edges are airy so when you take a bite your mouth goes cush as you bite down. The centers are chewy and delicious. And as for most peanut butter cookies they taste more peanut buttery when they have cooled down completely.

1/4 C butter barely softened
1/4 C coconut oil
1/2 C sugar
1 C light brown sugar
1 large egg
1 C peanut butter (I used skippy natural super chunk)
1 t vanilla
1 1/4 C flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt

Preheat oven to 350 degrees
Blend butter and oil then add sugars. Add peanut butter and beat till smooth. Add the egg then the vanilla. Beat in the flour mixture. Refrigerate the dough till cool covered in plastic wrap. Spoon the dough onto the cookie sheet and shape the edges with your fingers. Smash down the dough with a fork in a crisscross fashion until they are the height you want them. Make them kind of thick and big!
Bake them for about 12 min. unless you made them small and then only about 10 min. Let them cool on a wooden table or cutting board to assure softness.