2 c Vegetable shortening
2 c Granulated sugar
2 c Packed brown sugar
2 c Peanut butter; creamy or
-chunky 2 ts Vanilla extract
4 Eggs
5 c Unbleached flour
4 ts Baking soda
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside. In a large bowl, cream butter or margarine with the granulated and brown su= gars and the peanut butter. Beat in vanilla extract and eggs until light a= nd fluffy. In a large bowl, combine flour and baking soda. Stir flour mix= ture into egg and butter mixture; blend well. Stir in chocolate chips and = nuts; stir to distribute evenly. Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of peanut butter cookie dough. = Preheat oven to 350=B0. Cut the dough into 1″ thick slices; cut each slic= e into quarters and roll each quarter into a ball. Arrange balls on ungrea= sed cookie sheets, placing about 1 1/2″ apart. Flatten the dough balls wi= th the tines of a fork in the traditional criss-cross pattern. Bake for a= bout 8-10 minutes, or until browned around the edges. Remove from oven and= cool on wire racks. Makes about 3 dozen cookies. Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. —–