INGREDIENTS:
Dry Ingredients:
2 1/4 cups flour
1 teaspoon of salt
1 teaspoon of baking soda
Wet Ingredients:
3/4 cup white sugar
1/2 cup (pressed) dark brown sugar
1/4 cup (pressed) light brown sugar
2 heaping tablespoons creamy peanut butter
1 tablespoon maple syrup
1 teaspoon vanilla syrup
1 cup butter
DIRECTIONS:
Add last:
24 oz semi-sweet chocolate chips
16 oz plain no salt added peanuts
Cream the butter and white sugar, add peanut butter, vanilla extract, and maple syrup. Add both the light and dark brown sugar.
Tip: pressing the brown sugar helps reduce little hard sugar balls in the batter.
Combine dry ingredients and sift into wet mixture thoroughly. Add chocolate chips and peanuts, if desired.
This batter is very good with white chocolate chips and even better with butterscotch chips!
Use a teaspoon to measure the cookies size and bake for about 8-10 minutes.
Bake at 375°F. Watch carefully and do not allow to brown. If cookies are browning too quickly, reduce heat, if not baking quickly enough, increase heat according to what your oven requires to bake cookies in 8-10 minutes.
Best served warm with milk!
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