1/2 cup butter, softened
3/4 cup extra chunky peanut butter *
3/4 cup packed brown sugar
3/4 cup granulated white sugar
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups flour
Preheat oven to 375 F.
This recipe is best if mixed by hand. Stir together softened butter, peanut butter, and the sugars. Stir in eggs, and vanilla. Add chips and stir.
Combine flour, salt, and baking soda. Stir flour mixture into sugar/butter mixture. Dough may appear slightly crumbly, but will hold its shape when pressed together.
Scoop our walnut size proportions of dough and shape into a ball. Place on un-greased cookie sheet and flatten. Bake 9-12 minutes or until lightly browned on edges. Serve warm with cold milk. Makes about 3 dozen cookies.
*Note: Extra chunky peanut butter may be replaced with creamy peanut butter and 1/2 cup chopped peanuts (or, if preferred, leave the chopped nuts out).