PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Note: Before starting this recipe I'd like to mention that if you would prefer a little less chocolate in your cookies you can substitute an 6 oz. pkg of NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels.
• 2. PREHEAT oven to 375° F.
• 3. Combine the flour and baking soda in a small bowl.
• 4. In a seperate bowl or in large mixer bowl, beat together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract until you have a creamy mixture.
• 5. After the mix is nice and creamy beat in the egg.
• 6. Gradually beat the flour mixture into the creamy mixture.
• 7. Now you can stir in the chocolate morsels.
• 8. Using a tablespoon to scoop and form the mix into small dollips, drop the mix onto ungreased baking sheets. Make sure to evenly space them according to the size of your baking sheets. Also depending on the type of baking sheets you are using you may lightly grease your pan with a light cooking spray such as PAM, or by using a paper towel and half a cap of cooking oil for all of the baking sheets.
• 9. Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 to 3 minutes; remove to wire racks to cool.
• 10. Note: If you want nice soft cookies choose the shorter bake time. If a cookie recipe only has one bake time knock off one or two minutes. I find that it works for most of my cookie recipes.