Instructions: Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.

In a large bowl, cream butter or margarine with the granulated and brown su=
gars and the peanut butter. Beat in vanilla extract and eggs until light a=
nd fluffy. In a large bowl, combine flour and baking soda. Stir flour mix=
ture into egg and butter mixture; blend well. Stir in chocolate chips and nuts; stir to distribute evenly.

Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll.

W=
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain=
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil. Label with date and contents.=
Store in freezer. Use within 6 months. =

To prepare cookies: Slightly thaw one roll of peanut butter cookie dough.

Preheat oven to 350 . Cut the dough into 1" thick slices; cut each slic=
e into quarters and roll each quarter into a ball. Arrange balls on ungrea=
sed cookie sheets, placing about 1 1/2" apart. Flatten the dough balls wi=
th the tines of a fork in the traditional criss-cross pattern. Bake for a=
bout 8-10 minutes, or until browned around the edges. Remove from oven and=
cool on wire racks.

Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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