Chocolate Chip and Peanut Cookies (refrigerated)
Ingredients
250g softened butter
3 ½ cups (525g) SR flour
2 tsp vanilla essence
250g choc bits
2 cups (400g) firmly packed brown sugar
1 cup (140g) crushed nuts ( I like to use pecans)
2 eggs
Method
Beat butter, essence and sugar in a small mixing bowl with electric mixer until smooth. Add eggs, beat until well combined. Add sifted flour, choc bits and nuts. Press ingredients together using hands. Divide mixture into two portions, roll each portion into two 40cm logs. Roll each log in baking paper or foil. Refrigerate for one hour or overnight. Cut logs into 1cm slices with serrated knife. Place slices on baking paper lined oven trays, about 3cm apart.
Bake in a moderate oven (180c) for about 20min or until browned lightly. Cool biscuits on trays.
*Makes about 60
*Logs suitable to freeze
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