More cookies for Papa John. And that man loves himself some peanut butter. We have actually made him flavoured peanut butter and given it to him for two Christmases in a row. Chances are high that it will be another request this year. This again has been adapted from Everyday Food, and has the same base as the coconut lime oat-y cookies posted on Monday.
Preheat the ol’ oven to 350°F and line some baking sheets with parchment paper.
Whisk together 2 1/4 cups all purpose flour and 1/2 teaspoon baking soda and 1 tablespoon cinnamon.
In the bowl of an electric mixer, plop in 1 cup butter, 1/2 cup granulated sugar, and 3/4 cup packed brown sugar and beat that up for about 4 minutes or so, until it’s pale and fluffy.
Add in 2 eggs, 2 tablespoons vanilla, and 1 cup peanut butter (crunchy or smooth, it’s up to you). Beat that up for a spell.
Slowly add in the flour and mix until fully combined, then plop in 1 cup dried cherries and mix that up as well.
Use a soup spoon to plop the dough onto the baking sheets and bake, rotating the pans halfway through, for 12-14 minutes.
Allow the cookies to firm up on the baking sheet for a few minutes before removing them to a wire rack to cool completely, then store in an airtight container — if there are any left!