WEEK TWO: Grab your glass of milk kiddos. This is a dunker!
Jumbo Chocolate Chip cookies
2 1/4 cups flour
1 tsp. baking soda
1 tsp/ salt
1 c. butter or magarine at room temperature
2/3 c. smooth peanut butter
1 c. granulated sugar
1 c. packed brown sugar
2 eggs
2 tsp. vanilla
1 (12 - oz) bag milk chocolate chunks
1 1/4 c. coarsely chopped nuts
Heat oven to 325 degrees. Combine flour, baking soda, and salt in bowl. Beat together butter, peanut butter, and both sugars in a large bowl until light and fluffy. Beat in the eggs and vanilla until blended. Stir in the flour mixture until blended and some of the most delicious dough forms. Stir in choc. chunks and chopped nuts. Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large ungreased baking sheets, spacing the cookies about 2 inches apart. Bake in oven 15-17 minutes until golden brown around edges and lightly colored on top. Remove the baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheets to a wire rack and cool completely.
This recipe comes from the ward cookbook from a few years ago. They are the first cookies Jessica ever made completely by herself, and we have loved them. They end up being a little bigger than the size of my palm!!!!! Kids can't wait for cold lunch this week.
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