WG Peanut Butter Cookies

4 c fresh milled whole grain flour (whole grain mix below)
4 T vital wheat gluten
1 1/2 t salt
3/4 t baking soda
3/4 t baking powder
16 T (2 sticks) butter
1 c packed brown sugar
1 c granulated sugar
1 c natural peanut butter
2 t vanilla extract
2 large eggs

1. Adjust oven racks to upper and lower middle positions and heat to 350 degrees.
2. Whisk the flour, salt, baking soda, and baking powder together in a large bowl.
3. In a mixer beat butter and sugars together on medium until light and fluffy. Beat in peanut butter until incorporated. Beat in vanilla, then eggs, one at a time scraping down the sides and beaters as needed.
4. Combine the flour mixture in and combine. Mix in an extra 1 c ground or chopped peanuts if desired.
5. Form into balls and place on two greased baking sheets and flatten using a fork in a crosshatch pattern.
6. Bake until edges are golden and the centers have puffed and are beginning to deflate. 10-12 minutes, rotating and switching the baking sheets halfway through baking.