2 1/2 cups self raising flour
1 cup butter
1 cup granulated white sugar
1 cup light brown soft sugar
1 cup peanut butter
Cream the butter and sugars together in a large mixing bowl with electric beaters until fluffy. Beat the eggs in one at a time. Add the Peanut butter and beat at a low speed until blended then slowly mix in the self raising flour.
cover the bowl and place in the refrigerator for up to two hours.
preheat the oven to 375 F.
shape the dough into 1 inch balls spaced roughly 3 inches apart. With a floured fork flatten the cookies in a crisscross pattern. Bake for 10 to 12 minutes until the edges just begin to brown.
Transfer to a wire rack to cool. If making more than one batch of cookies its best to put the dough into the fridge between batches or it becomes to sticky to work with.
enjoy with a glass of milk or nice cuppa
cooks notes: I haven't made peanut butter cookies in a very long time, the above recipe is my interpretation and I think it worked pretty well. I used Tesco's own brand of peanut butter which worked well but by far the best peanut butter is Jiff it has the best taste and texture over other cheaper brands. I used the tesco's peanut butter because that is all I had in the house, tomorrow is shopping day.