Step 1

In a medium bowl, mix together flour, baking soda, salt, baking powder cinnamon. Set aside.

Step 2

In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.

Step 3

Add sugars and beat until combined.

Step 4

Add eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.

Step 5

Add the dry ingredients and mix on low speed until combined.

Step 6

If desired, add chocolate chips or other mix-ins and stir until combined.

Step 7

Chill in the refrigerator for at least 60 minutes in an airtight container.

Step 8

Preheat oven to 375 degrees Line a baking pan with parchment paper and set aside.

Step 9

Use a cookie scoop to measure 1 ½ to 2 TBS dough and roll it into a ball. Repeat until all the dough has been used.

Step 10

Place 12 cookies on each large baking sheet.

Step 11

Use a fork to gently press a crisscross pattern into the top of each cookie.

Step 12

Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just *BARELY* starting to turn brown, puffed and just start to crackle.

Step 13

Let the cookies sit on the baking pan for 5 minutes before removing to cooling rack.

Step 14

Cool completely on a wire rack before serving or storing.