Recipe - Reeses Chewy Chocolate Pan Cookies

2 cup Allpurpose flour
Three fourths cup Hershey's Cocoa
1 teaspoon Baking soda
One half teaspoon Salt
1 One fourth cup Butter or margarine
softened
2 cup Sugar
2 Eggs
2 teaspoon Vanilla extract
10 ounce Reese's Peanut Butter Chips

Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking
soda and salt. In large bowl, beat butter and sugar with electric mixer
until light and fluffy. Add eggs and vanilla; beat well. Gradually add
flour mixture, beating well. Stir in peanut butter chips. Drop by rounded
teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not
overbake; cookies will be soft. They will puff while baking and flatten
while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool
completely. About 4One half dozen cookies.

Pan Recipe: Spread batter in greased 151/2x101/2x1inch jellyroll pan.
Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool completely in
pan on wire rack; cut into bars. About 4 dozen bars.

Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool.
Press small scoop of vanilla ice cream between flat sides of cookie. Wrap
and freeze.

High Altitude Directions

Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to 3/4
teaspoon. Decrease sugar to 12/3 cups. Add 2 teaspoons water with flour
mixture. Bake at 350 degrees Fahrenheit, 7 to 8 minutes. Yield increases to
about 6 dozen.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

MealMaster compatible format by: Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini