2 c Vegetable shortening
2 c Granulated sugar
2 c Brown sugar; packed
2 c Peanut butter
2 ts Vanilla extract
4 Eggs
5 c Unbleached flour
4 ts Baking soda
Cut four 14x12" pieces of waxed paper or plastic wrap. Set aside.
In a large bowl, cream butter with the granulated and brown sugars
and the peanut butter. Beat in vanilla extract and eggs until light
and fluffy. In a large bowl, combine flour and baking soda. Stir
flour mixture into egg and butter mixture; blend well. Stir in
chocolate chips and nuts; stir to distribute evenly.
Divide the dough into 4 pieces. Shape each piece into an 8 to 10"
roll. Wrap rolls in waxed paper. Place the rolls in a rectangular
freezer container with a tight fitting lid, or into a large freezer
zip-lock bag, or wrap well in a piece of heavy duty aluminum foil.
Label with date and contents. Store in freezer. Use within 6 months.
To Prepare Cookies:
Slightly thaw one roll of peanut butter cookie dough. Preheat oven
to 350 F. Cut the dough into 1" thick slices; cut each slice into
quarters and roll each quarter into a ball. Arrange balls on
ungreased cookie sheets, placing about 1-1/2" apart. Flatten the
dough balls with the tines of a fork in the traditional criss-cross
pattern. Bake for about 8 to 10 minutes, or until browned around
the edges. Remove from oven and cool on wire racks.
Yield: 4 rolls of cookie dough, 36 cookies per roll
Recipe by Make-A-Mix by Eliason, Harward & Westover
