Monday, October 4, 2010

Peanutbutter Chocolate Chip Cookies FREEZABLE!!!

5 dozen cookies

Packed with great peanut butter taste, these Betty Crocker's Best peanut butter cookies, and they rock my world...I really have to freeze them , or give them away ASAP...or these puppies can very easily become my breakfast , lunch and dinner of choice!
This is also another pack in the lunch snack for my kiddies to take to school!

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1/2 cup butter
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (or wait until AFTER they are cooked and top with a Hersey's kiss..OR a Reese peanut-butter cup ...YUM!!!!

* Personal note - Sometimes the batter turns out s little dry, and the ingredients don't glue together well enough...I will add a teaspoon or so of veggie oil and it seems to help...I have even done this AFTER the chocolate chips have been added.

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. ...Stir in Chocolate chips last.
2. Heat oven to 375ºF.
3. Spoon dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. To make the cookies flatter...I will take them out of the oven and DROP the pan from about 12 inches high and it helps them settle;..make sure they are cooled before you take them off the pan.

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