| 1 | Recipe by: _make-a-mix_ by eliason, harward & westover cut four 14" x 12" pieces of waxed paper or plastic wrap. |
| 2 | Set aside. |
| 3 | In a large bowl, cream butter or margarine with the granulated and brown su= gars and the peanut butter. |
| 4 | Beat in vanilla extract and eggs until light a= nd fluffy. |
| 5 | In a large bowl, combine flour and baking soda. |
| 6 | Stir flour mix= ture into egg and butter mixture; blend well. |
| 7 | Stir in chocolate chips and = nuts; stir to distribute evenly. |
| 8 | Divide the dough into 4 pieces. |
| 9 | Shape each piece into an 8" - 10" roll. |
| 10 | W= rap rolls in waxed paper. |
| 11 | Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. |
| 12 | Label with date and contents.= store in freezer. |
| 13 | Use within 6 months. |
| 14 | = to prepare cookies: slightly thaw one roll of peanut butter cookie dough. |
| 15 | = preheat oven to 350=b0. |
| 16 | Cut the dough into 1" thick slices; cut each slic= e into quarters and roll each quarter into a ball. |
| 17 | Arrange balls on ungrea= sed cookie sheets, placing about 1 ? apart. |
| 18 | Flatten the dough balls wi= th the tines of a fork in the traditional criss-cross pattern. |
| 19 | Bake for a= bout 8-10 minutes, or until browned around the edges. |
| 20 | Remove from oven and= cool on wire racks. |
| 21 | Makes about 3 dozen cookies. |
| 22 | Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. |
