| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Soda |
| 3/4 | c | Melted butter, cooled |
| 1 | c | Light brown sugar |
| 1/2 | c | White sugar |
| 2 | Eggs | |
| 1 | tb | Peanut butter |
| 2 | ts | Vanilla |
| 1 | tb | Creme Bouquet (optional – flavoring available through mail order) |
| 2 | c | Coarsely chopped semi-sweet or milk chocolate |
| 1 | c | Coarsely chopped pecans |
INSTRUCTIONS
Preheat oven to 375F. Line baking sheets with parchment. You can leave them without parchment, and ungreased, if you prefer. Parchment saves time on the clean up. Sift together flour, soda and salt. Set aside. Mix melted butter with sugars. Add eggs, peanut butter and flavorings. With mixer on low, add the flour mixture and mix only until flour is fully incorporated. Stir in chips and nuts. Drop by large spoonfuls onto your baking sheets and bake for 12 minutes. Remove from oven and allow to cool slightly before transferring to cooling racks lined with craft paper. Store tightly covered, after completely cooled, or, if well wrapped, can be frozen up to a month. Makes approximately 3 dozen cookies, depending on size. Source: This is the recipe I've developed over years of experimentation. It is still evolving, actually! Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Jul 04, 1997
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