1/2 cup butter, softened-recipe written for real butter not margarine
1/3 cup high ratio shortening
3/4 cup peanut butter-omit to make this a choco-chip recipe
1 1/4 cup brown sugar
1 1/4 cup white sugar
1 1/2 teaspoons baking powder
3 eggs-large
1 1/2 teaspoons vanilla bean paste
2 1/4 cups all -purpose flour
1 12-0z. package of semi-sweet chocolate chips
directions:
beat butter, peanut butter, and shortening in a mixer on medium-high speed for 30 sec.
Add white sugar, brown sugar, baking powder and baking soda. Beat until combined making sure to scrape down sides and bottom of bowl often.
Beat in eggs, and vanilla till combined. Add flour and beat until combined also. Stir in chocolate chips making sure they are well distributed through out batter.
Drop from a #50 or 60 scoop or drop by tablespoonful on cookie sheets.
Slightly flatten with back of spoon. Bake at 325 f. for about 8 minutes or just until outside of edges of cookies are set. Then remove and let cool completely.
Can be frozen in layers tightly sealed for a month.
These are really good and moist cookies. Stay fresh well if covered in airtight container.
You can add 2 2/3 cups oats to these also or 1 1/2 cups raisins also.
ENJOY!
