Peanut Butter Cookies

1. Tools
   1. All measurements are in the English system (teaspoons, tablespoons, cups, degrees Fahrenheit)
   2. Kitchen Aid standing mixer
   3. Heavy mixing spoon
   4. Small mixing bowl for dry ingredients.
   5. Measuring spoons, measuring cups
   6. Cookie sheet, smaller spoon for measuring out dough
   7. Conventional oven that can sustain 350 degrees
   8. Spatula, cooling rack
   9. Four-tined fork
   10. Hot pads

2. Ingredients
   1. 2.25 cups all-purpose non-self-rising unbleached flour
   2. One half teaspoon double-acting baking powder
   3. One cup smooth peanut butter
   4. Two thirds cup honey
   5. One half cup granulated sugar
   6. One half cup (one stick) softened butter
   7. Two eggs

3. Preparation
1. Let the butter soften at room temperature in the standing mixer's bowl.
2. Add all the other ingredients.
3. Mix at level 2 or level 3 until the ingredients are well-mixed.
4. Use the large mixing spoon to scrape the bowl or paddle if needed.
4. Baking
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Prepare a 13x13 inch pan with PAM and parchment paper.
3. Form 1.5 inch balls. Place on pan in a 3x3 matrix.
4. Use the fork to flatten the cookies, first in one direction, then in the perpendicular direction.
5. Cook for 15 minutes.
6. There should be some light brown on the cookies around the edges, but they should also look slightly underdone.
7. Should make 3 batches of 9 cookies.
5. Post-baking
1. Let the cookies rest on the baking sheet for 10 minutes or so before moving them to a wire rack.
   Otherwise they tend to break apart when touched.
2. Let rest on the rack at least ten minutes.
3. Once cooled, store separated by wax paper in a container that seals well.
4. Good with milk or coffee or straight. After refrigeration, 15 seconds of microwave cooking revives the cold cookies.