Homemade Slice & Bake Peanut Butter Cookies
creamy or chunky
unbleached all-purpose flour
Cut four 14 x 12 inch pieces of waxed paper or plastic wrap.
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.