Saturday, September 27, 2008

Peanut Butter and Chocolate Chip Cookies

Blame it on the weather, or a burning desire to procrastinate, or for whatever reason, this weekend has inspired not just one, but two blog posts.

This recipe was taken from the wrapper of a bag of Toll House Peanut Butter and Milk Chocolate Morsels. Except the original recipe yielded 5 DOZEN cookies. Not wanting to spoon out 60 cookies, I reduced the recipe by half.

1 1/8 cups of all-purpose flour
½ tsp salt
½ tsp baking soda
½ cup (1 stick) butter, softened*
3/8 cup** granulated sugar
3/8 cup** packed brown sugar
½ tsp vanilla extract
1 large egg
6.5 oz of Peanut Butter and Milk Chocolate morsels (about half the bag)
½ cup chopped nuts (I used walnuts)
* Tip: I stick the butter in the microwave for about 15 seconds to soften
** This is a little more than ¼ cup. What I do is fill the ¼ measuring cup, dump it in the bowl and then fill it again about halfway.

1. Preheat oven to 375 F
2. Combine flour, baking soda, and salt in a small bowl
3. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy
4. Add egg and beat well
5. Gradually beat in flour mixture
6. Stir in morsels and nuts
7. Drop by rounded table spoons onto ungreased baking sheets
8. Bake for 9 to 11 minutes or until golden brown.
9. Allow to cool for two minutes on baking sheets. The recipe says to transfer to wire racks, but I can almost never wait that long and start eating them! Yields about 2 1/2 Dozen cookies
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