3/4 c Parkay Spread sticks ( 1 1/2 2 ts Vanilla
-sticks) (Margarine) 2 1/2 c Flour
1 c Granulated Sugar 1 ts Baking Soda
1 c Firmly Packed Brown Sugar 1/2 ts Salt
1/2 c Peanut Butter 1 pk Baker’s Milk Chocolate Chips
2 Eggs -(11.5 ounces)
Heat oven to 350?F.
Beat Parkay Spread Sticks, sugars and peanut butter in large bowl with
mixer on medium speed until light and fluffy. Blend in eggs and
vanilla. Mix flour, baking soda and salt. Stir in chips.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes;
remove from cookie sheets onto wire racks.
Makes about 4 dozen.
SOURCE: Parkay & Kraft Creative Kitchens 1994
Yields
4 dozen