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(created by Nina Swan-Kohler)
These cookies stay fresh and chewy for at least a week - but they usually don't last that long. They're perfect for any lazy summer activity, served with a tall cold drink.
1 cup Burleson's Cover Honey
1 cup creamy or chunky peanut butter
1/2 cup shortening
2 eggs
3 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup miniature semisweet chocolate chips*
In large mixing bowl, beat together Burleson's Honey, peanut butter and shortening. Add eggs; beat until light and fluffy. Combine flour, sugar, baking soda, baking powder and salt; add to honey mixture and mix well. Stir in chocolate chips. Refrigerate dough for at least 1 hour. Roll dough into 1-inch balls; place on baking sheet sprayed with nonstick cooking spray. Bake in a 350 degree oven for 8-10 minutes or until golden brown. Cool for 5 minutes on baking sheet; remove to rack to cool completely. Makes about 5 dozen cookies.
* Option: If you like, substitute mini candy-coated chocolate pieces for the chocoate chips.
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