Chocolate and Peanut Butter Chip Cookies

This recipe is pretty involved, but is absolutely worth it. The end result are cookies that are to die for. A few hints: Refrigerate chocolate and peanut butter chips prior to mixing so that they do not lose their shape and blend into the dough. Mixing the batter with your hands after adding the chips assures that the consistency of the chips is not altered by the electric mixer. After removal from the oven, place the cookie sheets onto a cooling rack while the next batch is cooking. Then, remove promptly from the cookie sheet once they are cool. To avoid overcooking always set your timer to the minimum time allowed and check on them periodically. They will continue to cook on the baking sheet after removal, so remove them from the oven when only slightly brown.

• Ready In: 1 hr 10 mins
• Yields: 24-36 Cookies

Ingredients

• 2 3⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1⁄2 cup shortening
• 1⁄2 cup granulated sugar
• 3  eggs
• 1 1⁄2 teaspoons vanilla extract
• 1  cup light brown sugar, firmly packed
• 1 1⁄2 cups  chopped walnuts
• 2  cups  semi-sweet chocolate chips
• 2  cups  peanut butter chips

Directions

1. Preheat oven to 325°F.
2. Combine flour and baking soda; set aside.
3. With an electric mixer, cream butter and shortening together. Gradually add sugars. Add eggs one at a time, beating well after each addition. Add vanilla.
4. Stir in dry ingredients and mix well. Add walnuts and chocolate and peanut butter chips. Mix well with hands; mixture will be stiff.
5. Drop by rounded spoonfuls onto baking sheets sprayed with nonstick cooking spray.
6. Refrigerate unused dough while batches are baking.
7. Bake for 10 to 12 minutes, or until light brown.