| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cookie | 48 | Servings | |
INGREDIENTS
| 1/2 | c | Crunchy style peanut butter |
| 3/4 | c | Shortening |
| 1/2 | c | Brown sugar; firmly packed |
| 1/2 | c | Granulated sugar |
| 1 | Egg | |
| 1/2 | ts | Vanilla extract |
| 1 1/4 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | pk | (6-oz) chocolate chips |
INSTRUCTIONS
Preheat oven to 375 degrees. Measure peanut butter, shortening and brown sugar using Wondercup. Cream peanut butter, shortening, sugars, egg and vanilla thoroughly. Stir together flour, baking soda and salt. Add to creamed mixture; blend well. Fold in chocolate chips. Using the Stainless Steel Scoop, drop batter 2 inches apart onto Baking Stone. Bake for 10-15 minutes. Let stand 2 minutes before removing from Baking Stone. Yields 4 dozen with small scoop, 3 dozen with medium scoop. THE PAMPERED CHEF BREAD AND PIZZA BAKING STONE RECIPE BOOKLET Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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