2nd Annual Cookie Recipe Roundup!!!

It's here, it's here!! The Cookie Recipe Roundup! My recipe this year is a two-parter. In the early 1980's Reese's introduced peanut butter chips for baking. I searched for a recipe for a chocolate cookie that called for chocolate chips so I could use the peanut butter chips instead. I found this recipe in the Better Homes & Gardens Homemade Cookies Cookbook. I have used it since and have never found a recipe using the pb chips that I like better. It makes a cake-like cookie that is not super sweet and compliments the pb chips. The basic cookie mix will actually make 3 batches of these cookies. Unfortunately there are no children around here so I have already made and eaten 2 batches. There are several other recipes in the BH&G cookie cookbook that use the basic cookie mix.
Basic Cookie Mix

4 cups all-purpose flour
2 cups sugar
2 tsp baking powder
1 1/2 tsp salt
1 1/3 cups shortening that does not
require refrigeration

In a large bowl thoroughly stir together first 4 ingredients. Cut in shortening till mixture resembles coarse cornmeal. Can be stored in covered container up to 6 weeks at room temperature. For longer storage, place in freezer. To measure, lightly place in measuring cup; level with spatula. Makes about 8 1/2 cups.
From Better Homes and Gardens Homemade Cookies Cookbook

Peanut Chip Chocolate Drops

2 1/4 cups basic cookie mix.
1 egg
1/4 cup milk
2 1 oz squares unsweetened baking chocolate, melted & cooled.
1/2 cup Reeses Peanut Butter Chips( I actually use 3/4 cup)
1/2 cup chopped nuts(optional-I don't really like nuts in cookies)

Combine first 3 ingredients; beat well. Blend in cooled chocolate. Stir in peanut butter chips and nuts. Drop from teaspoon 2 inches apart on greased cookie sheet(I use ungreased nonstick). Bake at 375 for 10 - 12 minutes. Remove cookies to rack; cool.

For the next recipe at Teddies by Laura Lynn click here