TOLL HOUSE PEANUT BUTTER COOKIES RECIPES

Steps:

• PREHEAT oven to 375° F.
• COMBINE flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in DelightFulls morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION: Preheat oven to 350° F.  Grease 15 x 10-inch jelly-roll pan.  Prepare dough as above. Spread into prepared pan.  Bake for 20 to 25 minutes or until golden brown.  Cool in pan on wire rack.   Makes 4 dozen bars
• FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet):  Increase flour to 2 1/2 cups.  Add 2 tsp. water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.  Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
• *If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.

Steps:

• Mix together the flour, salt and baking soda in a small bowl, set aside.
• Cream the sugars and butter together, add the vanilla.
• Add the eggs one at a time.
• Slowly add the flour mixture.
• When completely mixed, add the butterscotch chips.
• Drop by the spoonful onto an ungreased cookie sheet.
• Bake 8-10 minutes at 375F degrees.