| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Baking soda |
| 2 |
|
Sticks unsalted butter; softened |
| 1 |
c |
Granulated sugar |
| 3/4 |
c |
Packed light brown sugar |
| 3 |
lg |
Eggs |
| 1 1/2 |
ts |
Pure vanilla extract |
| 10 |
oz |
Peanut butter (about 1-1/4 cups) |
| 1 |
c |
Semisweet chocolate chips |
INSTRUCTIONS
From: japlady@nwu.edu (Rebecca Radnor)
Date: Thu, 15 Dec 1994 01:35:12 GMT
Yield: About 4 dozen cookies
1. Heat oven to 325 degrees. Have ungreased baking sheet(s) ready. Sift
together flour and baking soda.
2. Beat butter and both sugars in large bowl of electric mixer on high
speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix
well. Stop the mixer and add peanut butter. Mix on low speed just until
combined. Fold in the flour mixture and chocolate chips.
3. Using a scant tablespoon for each, drop cookies onto baking sheet,
spacing them 2 inches apart. Bake until lightly browned, 12 to 14 minutes.
Transfer to a wire rack to cool.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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