Peanut Butter Chocolate Chip Cookies

I was lucky--my children didn't have food allergies. But we were sensitive to the fact that others did, and for years I've been careful to pack lunches and snacks that do not contain nut products.

Now, only my youngest is still in high school and is home this week studying and taking exams. My mom bought him a dozen big Chocolate and Toffee Chip cookies at Costco a few days ago (the weather's been too hot for her to turn on the oven.)  We (okay, I had a lot of them) ate them already. And there are three more exams to go! I could bake today, it's cooler and raining...

Peanut Butter Chocolate Chip Cookies

• 1 cup peanut butter
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 beaten eggs
• 2 cups  all-purpose flour OR 1 cup all-purpose and 1 cup whole wheat flour
• 1 tsp. baking soda
• 1/4 tsp. salt (omit if using salted peanut butter)
• 1/2 cup chocolate chips (add a 1/4 cup more if you like)

Preheat oven to 350 degrees F.

Cream peanut butter and butter in a mixer. Gradually add sugar. Beat 4 minutes.

Mix in beaten eggs.

In a separate bowl, sift together flours, baking soda and salt.

Stir flour mixture into butter mixture. Mix just to combine.

With a spoon, fold in chocolate chips.

Drop cookie dough by teaspoonful onto a greased cookie sheet. Flatten with a fork.

Bake in preheated 350 degree oven for 10 minutes.