Five types of chips make this Five Chip Cookies Recipe a winner.
Try this Five Chip Cookies Recipe and enjoy the cookies warm from the oven with a tall, cold glass of milk. This recipe is excerpted from Best of Country Cookies (Reiman Publications, 1999), a cookbook featuring more than 250 cookie recipes collected from the “Cookie of All Cookies” contest.
You can purchase this book from the GRIT store: Best of Country Cookies.
Submitted by Sharon Hedstrom, Minnetonka, Minnesota
With peanut butter, oats and five kinds of chips, these cookies make a hearty snack that appeals to kids of all ages. I sometimes double the recipe to share with friends and neighbors.
1 cup butter or margarine, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips
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 the creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4-1/2 dozen.
This excerpt has been reprinted with permission from Best of Country Cookies, published by Reiman Publications, 1999. Buy this book from our store: Best of Country Cookies.