Peanut Butter Cookies

• 1 qt. Light brown sugar, firmly packed
• 1 qt. crunchy peanut butter
• 2-2/3 cups Unsalted butter, softened
• 8 each Extra large eggs
• 2-1/2 Tbsp. vanilla
• 2-1/2 qt. creamy wheat (enriched farina) hot cereal - regular
• 1 qt. flour
• 4 tsp. baking soda

1. Place sugar, peanut butter, butter, eggs and vanilla in large bowl of electric mixer fitted with paddle attachment.
2. Beat on medium speed until mixture is well blended and fluffy.
3. Add cereal, flour and baking soda; beat until mixture forms a stiff dough.
4. Portion out 8 dozen balls of dough using a #24 scoop (or 1 dozen balls of dough for trial recipe).
5. Place 2 dozen balls on each of 4 parchment-lined full sheet pans (or 1 dozen balls on parchment-lined half sheet pan for trial recipe).
6. Flatten balls with bottom of cup.
7. Use fork to make crisscross pattern on tops, if desired.
8. Bake in 350F-conventional oven for 8 to 10 minutes or until very lightly browned.
9. Remove to wire racks to cool.

light brown sugar, crunchy peanut butter, butter, eggs, vanilla, creamy wheat, flour, baking soda

Taken from www.kraftrecipes.com/recipes/peanut-butter-cookies-97015.aspx (may not work)