| 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
A Message from our Provider:
“When God ordains, He sustains.”