Recipe of the Week

I know I posted these as freezer cookies, but these seriously are my favorite cookie. The only ones I usually make, really.

Peanut Butter chocolate chip cookies: Version 2.0
Ok, so I adore my mom's cookies, but these are better. (Don't tell her I said so!) I got this recipe from a booklet that came with my pizza stone. I love these because you can bake them off, eat your fill (hopefully not all of them!) and then store the rest in a freezer bag with no air in it in the freezer. Honestly, they don't last too long in my freezer either, but when I do pull them out, they seriously taste like they were just baked. Incredible. I now have a back up plan for last minute guests! :)

Chocolate Chip Peanut Butter Cookies
1/2 c. crunchy P.B.
3/4 c. vegetable shortening (or butter, but the shortening makes them very crisp)
1/2 c.firmly packed brown sugar
1/2 c. gran. sugar
1 egg
1 tsp vanilla
1&1/4 c. A.P. Flour
1/2 tsp baking soda
1/4 tsp. salt
6oz choc. chips (I love these with P.B. chips!)

preheat oven to 375F. Mix P.B., shortening, and sugars in bowl. Add egg and vanilla and beat until well combined. Stir flour, soda, and salt together seperately and then add to wet mixture. Mix well. Stir in chips. Drop on baking stone or ungreased cookie sheet. Bake 10-15 minutes. Cool 2 min and remove to wire racks. yields 4 dozen (yeah right). If you like soft, gooey cookies, take them out around 9-10 minutes. These things will get seriously crispy (the best kind!) if you let them go too long.

You can check out Life as Mom's Ultimate Recipe Swap , Tammy's Kitchen Tips , Tempt my Tummy Tuesday or Tasty Tuesday to see other great recipes this week!