Peter Pan Neverland Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups Peter Pan® Peanut Butter, (about 14 ounces)
1 cup Blue Bonnet® Regular Stick margarine, (4 ounces) softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs, slightly beaten
1 package (12 ounces) white morsels, (about 2 cups)
1 1/3 cups coarsely chopped macadamia nuts, (about 6 1/2 ounces)

Preheat oven to 350F.

In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.

Place peanut butter, Blue Bonnet, sugar, brown sugar, and vanilla in a large mixing bowl. Beat mixture until creamy with an electric mixer. Add eggs and mix until well blended. Gradually add flour mixture. Stir in morsels and nuts. Drop batter by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart.

Bake for 15-16 minutes. Cool 5 minutes on cookie sheet; remove to wire rack and cool completely.

Yield: about 36 cookies
Source: ConAgra Foods