Ooooo, Peanut Butter Chews!

These are definitely the best cookies I've made so far. Peanut Butter Chews!
I sent the first batch of Peanut Butter Cookies to work with Matt to share so Phoebe and I baked this second batch for his birthday cookies. This batch gets a Phoebe Factor of 2 because although she sat next to me while I mixed, her only contribution was licking batter off of the beaters and butter off of the wrappers.
These cookies are soft and chewy, so delicious I could eat them for breakfast lunch and dinner. According to the KAF it is the corn syrup that keeps them moist after baking. Also, don't overbake them, or they will get crunchy.  I am trying to control myself but really I'm not doing a very good job. Sorry Matt! I have to give them away or I will eat them all! Better get some while they're still around!

Peanut Butter Chews

2 sticks unsalted butter

1 cup brown sugar

1/2 cup granulated sugar

1/4 cup dark corn syrup

3/4 teaspoon baking soda

1 teaspoon salt

2 teaspoons vanilla extract (I used one - two seemed like overkill)

2 large eggs

2 cups creamy peanut butter (this time I compromised with Jif Natural)

2 cups unbleached all-purpose flour (again, I used white whole wheat and it was great)

• Preheat oven to 325. Lightly grease or line with parchment two baking sheets. 
• In a medium-sized bowl, cream together butter, sugars, corn syrup, baking soda, salt, and vanilla. Add the eggs one at a time, beating well after each addition. Add the peanut butter, beating until the mixture is light and fluffy. Stir in the flour.
• Drop the dough by the tablespoonful onto prepared baking sheets. Bake the cookies for 15 minutes, or until they're a light golden brown around the edges. Don't overbake or they'll be crisp, not soft. Remove from the oven and transfer to a rack to cool.