Title: Chocolate chip peanut butter cookies
 Categories: Cookie
      Yield: 48 Servings
 
    1/2 c  Crunchy style peanut butter
    3/4 c  Shortening
    1/2 c  Brown sugar; firmly packed
    1/2 c  Granulated sugar
      1    Egg
    1/2 ts Vanilla extract
  1 1/4 c  All-purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
      1 pk (6-oz) chocolate chips
 
  Preheat oven to 375 degrees. Measure peanut butter, shortening and
  brown sugar using Wondercup. Cream peanut butter, shortening, sugars,
  egg and vanilla thoroughly. Stir together flour, baking soda and
  salt. Add to creamed mixture; blend well. Fold in chocolate chips.
  Using the Stainless Steel Scoop, drop batter 2 inches apart onto
  Baking Stone. Bake for 10-15 minutes. Let stand 2 minutes before
  removing from Baking Stone. Yields 4 dozen with small scoop, 3 dozen
  with medium scoop.
  
  THE PAMPERED CHEF
  
  BREAD AND PIZZA BAKING STONE
  
  RECIPE BOOKLET