Chunky Chocolate Chip Peanut Butter Cookies

After 10 years of marriage and many batches of cookies, I've found a legend recipe for chocolate chip cookies. They are best straight out of the oven.

Chunky Chocolate Chip Peanut Butter Cookies

3 1/2 c. flour

1 t. baking soda

1 t. salt

3 sticks butter

1 c. packed brown sugar

1 c. granulated sugar

1 c. creamy peanut butter

2 large eggs

2 t. vanilla

2 c. semisweet chocolate chips

2 c. Hershey's mini kisses (in a silver bag in the chocolate chip section of store)

1 c. chopped pecans

Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and peanut butter in large bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in chocolate and nuts. Drop dough by rounded tablespoons onto ungreased cookie sheets. Press down slightly to flatten into 2-inch circles. Bake for 8-10 minutes at 375 or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely. Makes 6 dozen cookies.

Tip 1: I carefully scoop my flour, not spoon it.

Tip 2: While many cookie recipes don't list the correct amount of flour, this recipe really does need 3 1/2 cups. Eat hot and cold. Yum.