| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
48 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unsifted all-purpose flour |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Chunky peanut butter |
| 1/2 |
c |
Butter; softened |
| 3/4 |
c |
Firmly packed light brown sugar |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla |
| 2 |
c |
Guittard Choc-Au-Lait Vanilla Milk Chips |
INSTRUCTIONS
Old Fashioned peanut butter cookies with a bonus of vanilla milk chips.
Yield: 4 dozen 2 inch cookies
Preheat oven to 350ºF.
In small bowl combine flour, baking soda, and salt; set aside.
In large bowl of electric mixer cream peanut butter, butter, and brown
sugar on low to medium speed until light. Beat in egg and vanilla.
Gradually add flour mixture until combined. Stir in Chips.
Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Flatten
tops of cookies with tines of fork forming criss-cross pattern. Bake 10-12
minutes or until golden brown and slightly soft in the center. Cool on
racks; cookies will harden as they cool.
Butterscotch Chip Peanut Butter Cookies: Substitute Guittard Butterscotch
Chips for vanilla milk chips. Proceed as directed.
Posted to recipelu-digest Volume 01 Number 486 by Kara9718
<Kara9718@aol.com> on Jan 10, 1998
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