Homemade Slice & Bake Peanut Butter Cookies

Directions

Cut four 14 x 12 inch pieces of waxed paper or plastic wrap.

Set aside.

In a large bowl, cream butter or margarine 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 inch 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℉ (180℃).

Cut the dough into 1 inch thick slices; cut each slice into quarters and roll each quarter into a ball.

Arrange balls on ungreased cookie sheets, placing about 1½ inch 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.

Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.