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December 2018 Newsletter

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Upcoming Train Shows & Events Tech Tips
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The Dining Car

 

Christmas time is the time for cookies, this one Rylie favorite.

REESE’S CHEWY CHOCOLATE COOKIES

2 CUPS ALL-PURPOSE FLOUR

¾ CUP (HERSHEY’S) COCOA

1 TEASPOON BAKING SODA ½ TEASPOON SALT

1 & ¼ CUPS (2 ½ STICKS) BUTTER SOFTENED

2 CUPS SUGAR

2 EGGS

2 TEASPOONS VANILLA EXTRACT

1 2/3 CUPS (10-OZ. PKG) REESE’S PEANUT BUTTER CHIPS

PREHEAT OVEN TO 350 DEGREES F.

PREPARATION

1.     STIR TOGETHER FLOUR, COCOA, BAKING SODA AND SALT

2.     BEAT BUTTER AND SURGAR IN LARGE BOWL WITH MIXERUNTIL FLUFFY.

3.     ADD EGGS AND VANILLA; BEAT WELL

4.     GRADUALLY ADD FLOUR MIXTURE, BEATING WEEL, STIR IN PEANUT BUTTER CHIPS

5.     DROP BY ROUNDED TEASPOONS ONTO YNGREASED COOKIE SHEET

6.     BAKE 8 TO 9 MINUTES. (DO NOT OVER BAKE; COOKIES WILL BE SOFT. THEY WILL PUFF WHILE BAKING AND FLATTEN WHILE COOLING). COOL SLIGHTLY; REMOVE FROM COOKIE SHEET TO WIRE RACK , COOL COMPLETELY

 

MAKES ABOUT 4 ½ DOZEN COOKIES