24 ounces chunky peanut butter
24 ounces brown sugar
12 ounces margarine
5 ounces eggs (about 3 total)
3/4 cup honey
1 tablespoon vanilla
1 pound all-purpose flour
3 ounces rolled oats
1 tablespoon baking soda
3/4 teaspoon salt
1 pound semi sweet chocolate chips
Yield: 8 dozen
1. Cream peanut butter, sugar, and margarine on medium speed for 5 minutes.
2. Add eggs, honey, and vanilla. Mix well.
3. Combine dry ingredients. Add gradually to creamed mixture. Blend well.
4. Stir chocolate chips into batter. Refrigerate until dough is firm and not sticky.
5. Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Bake 350°F for 10-12 minutes.
Yield: 8 dozen
24 ounces brown sugar
12 ounces margarine
5 ounces eggs (about 3 total)
3/4 cup honey
1 tablespoon vanilla
1 pound all-purpose flour
3 ounces rolled oats
1 tablespoon baking soda
3/4 teaspoon salt
1 pound semi sweet chocolate chips
Yield: 8 dozen
1. Cream peanut butter, sugar, and margarine on medium speed for 5 minutes.
2. Add eggs, honey, and vanilla. Mix well.
3. Combine dry ingredients. Add gradually to creamed mixture. Blend well.
4. Stir chocolate chips into batter. Refrigerate until dough is firm and not sticky.
5. Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Bake 350°F for 10-12 minutes.
Yield: 8 dozen
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