Wednesday, March 5, 2014

Five Chip Cookies

These were very good cookies. I liked that I could use up the half bags of extra chips that I had in my pantry.


FIVE-CHIP COOKIES
Source: The Best of Country Cookies from Carol at TOH BB


1 c. butter or margarine, softened
1 c. creamy peanut butter
1 c. sugar
2/3 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
1 c. old-fashioned oats
2 tsp. baking soda
1/2 tsp. salt
2/3 c. EACH milk chocolate chips, butterscotch chips, semi sweet chocolate chips, vanilla chips and peanut butter chips(Beth used chocolate chips, butterscotch, andes mint, cinnamon chips and heath bits)


In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake @ 350 degrees for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4 1/2 dozen.


Carol's notes:
*This is a recipe I use all the time when I have partial bags of all kinds of baking chips to use up. Don't feel like you have to use all five either-if you only have 3 or 4 different kinds, as long as you come up with the 3 1/3 c. of chips, the cookies are great!

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