|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3/4 |
cup |
butter -- softened |
|
3/4 |
cup |
peanut butter -- chunky |
|
1 |
cup |
dark brown sugar -- packed |
|
3 |
large |
eggs -- room temperature |
|
1 |
teaspoon |
vanilla extract -- use real not imitation |
|
1 |
teaspoon |
almond extract -- use real not imitation |
|
2 1/2 |
cups |
flour -- all-purpose |
|
1 |
teaspoon |
baking soda |
|
12 |
ounces |
semisweet chocolate chips -- I use mini chips |
|
1 |
tablespoon |
molasses |
|
1/2 |
teaspoon |
nutmeg |
|
1 |
teaspoon |
cinnamon |
|
1/2 |
teaspoon |
ginger |
|
|
|
vegetable oil spray |
| Preheat oven to 350°F. Cream together butter, peanut butter, sugar, eggs, vanilla, almond, nutmeg, cinnamon, ginger and molasses until light and fluffy. Add baking soda and flour. Mix until well blended. The dough will be stiff. Add chocolate chips and mix well. Spray a 15-1/2x10-1/2x2 inch jelly roll pan or cookie sheet. Spread dough evenly. Bake in a 350°F for 20-22 minutes. Cut into 24 squares. Store at room temperature in an air tight container. Makes 24 cookies |
| Per Serving: 260 Calories; 15g Fat (48.6% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 163mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates. |