Recipe - Peggys Chocolate Chip Cookies

2 One fourth cup Flour
One half teaspoon Salt
One half teaspoon Soda
Three fourths cup Melted butter, cooled
1 cup Light brown sugar
One half cup White sugar
2 Eggs
1 tablespoon Peanut butter
2 teaspoon Vanilla
1 tablespoon Creme Bouquet (optional
flavoring available through
mail order)
2 cup Coarsely chopped semisweet
or milk chocolate
1 cup Coarsely chopped pecans

Preheat oven to 375F. Line baking sheets with parchment. You can leave them
without parchment, and ungreased, if you prefer. Parchment saves time on
the clean up.

Sift together flour, soda and salt. Set aside.

Mix melted butter with sugars. Add eggs, peanut butter and flavorings. With
mixer on low, add the flour mixture and mix only until flour is fully
incorporated. Stir in chips and nuts.

Drop by large spoonfuls onto your baking sheets and bake for 12 minutes.
Remove from oven and allow to cool slightly before transferring to cooling
racks lined with craft paper. Store tightly covered, after completely
cooled, or, if well wrapped, can be frozen up to a month.

Makes approximately 3 dozen cookies, depending on size.

Source: This is the recipe I've developed over years of experimentation. It
is still evolving, actually! Posted to TNT Prodigy's Recipe Exchange
Newsletter by "Peggy L. Makolondra" pmakolon@mail.wiscnet.net on Jul 04,
1997