Cream peanut butter and margarine, add sugars and mix well.

Add eggs and mix until creamy.

Add remaining ingredients.

Chill for one hour-I usually skip this step and chill between batches.

Drop by teaspoonful onto cookie sheets- do not flatten.

Bake at 325F for 15 minutes.

Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.

Immediately after the cookies are completely cooled I always transfer them to an airtight container.

These cookies have always stayed soft and moist if they are stored in an airtight container.