4 cups peanut butter
4 cups regular sugar
1 ½ tablespoons vanilla extract
4 eggs lightly beaten
Kosher Salt

Preheat convection to 300 degrees or regular oven to 350 degrees.

Mixing by hand, mix the peanut butter, sugar, vanilla and beaten egg until well combined.

Using a disher, scoop the mixture about 2 inches apart on a baking sheet lined with parchment. Gently flatten the mounds of cookie dough with the tines of a fork making a crisscross pattern. Sprinkle the top of each cookie with a small pinch of kosher salt.

When each sheet is ready place in the oven. Do not wait until all the sheets are set up. Bake for approximately five minutes. Rotate the baking sheet by turning it half way around, and place it on a DIFFERENT rack in the oven.

Bake for about five minutes more. Cookies are done when the edges have turned brown. Note, remember the principle of carry over heat. The cookies will keep cooking after you take them out of the oven.