| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Shortening |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Butter; softened |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Crunchy peanut butter |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Brown sugar |
| 2 |
c |
Milk chocolate chips (optional) |
| 1 |
|
Egg |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, cream shortening, butter,
peanut butter and sugars until blended and fluffy. Add the egg and vanilla
and beat well. In a medium bowl, stir the salt, soda and flour. Add to the
creamed mixture, beating until thoroughly combined. Fold in the chocolate
chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, 2 inches
apart. Flatten slightly with the tines of a fork. Bake for 12 to 15 minutes
or until lightly browned. Cool on wire racks. (These cookies freeze very
well).
Posted to recipelu-digest Volume 01 Number 265 by "Lee Theis"
<theis@geocities.com> on Nov 17, 1997
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