| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Import | 24 | Servings | |
INGREDIENTS
| 1 | c | All-Purpose Flour; Plus 2 Tablespoons |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | c | Butter |
| 1/3 | c | Smooth peanut butter |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Light brown sugar |
| 1 | Egg | |
| 1 1/2 | ts | Pure vanilla extract |
| 1/4 | ts | Pure almond extract |
| 3/4 | c | Virginia peanuts roasted; Coarsely Chopped |
| 1 | c | Semisweet Chocolate Chips; Mega Size, To Be Placed On Top |
INSTRUCTIONS
Preheat oven to 375 degrees. Mix flour, soda and salt in a separate bowl. Cream butter, peanut butter, granulated sugar and brown sugar; beat in egg, vanilla and almond extracts. Stir in flour mixture; for good texture do not overbeat. Add chopped peanuts. Place in refrigerator and chill dough for an hour or more for easier handling. When dough is firm, form rounded tablespoons of dough into balls and flatten to ¬-inch thickness on ungreased cookie sheets. Place 5 MEGA morsels on top of each cookie Ï one in center and four around it. Bake at 375 degrees for 9 to 10 minutes or until light golden brown. Cool on sheets for several minutes. Remove and cool completely. Makes 18. (Recipe is easily doubled.) Formatted by suechef@sover.net NOTES : Phyllis Caro of Newport News "The recipe spans the centennial years, an old-timey Virginia peanut cookie plus the delectable modern-day addition of chunks of chocolate, thus bringing 100 years of cookie baking deliciously together, and the promise of a long, sweet future." Recipe by: Newport News' Centennial Cookie Contest Posted to MC-Recipe Digest V1 #834 by Sue <suechef@sover.net> on Oct 09, 1997
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