Football Friday is nearly upon us, so for my first “Go Bills” treat I am posting are chocolate cookies with peanut butter chips. They are a rather large cookie, because that is the way I roll. I had some cake flour I wanted to use up, so I went with a combo of cake flour and all purpose flour. You can use entirely all purpose flour, should you choose. I used both butter and Crisco, but you can go all butter or all Crisco, should you choose. I also used chocolate extract. But if you don’t have it, vanilla is fine. Remember to scoop your flour into your measuring cup. Directly pouring it in, packs it in and you end up with too much flour and dry cookies. I scooped out the dough and then chilled the mounds of cookie dough. And, I preheated my oven 20 minutes before baking.

• Ingredients
• 1/2 cup butter, soft
• 1/3 cup Crisco
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp chocolate extract
• 1 cup cake flour
• 1 1/2 cups flour
• 1 bag peanut butter chips

Directions – cream butter, Crisco, brown sugar and sugar. Add extract and eggs. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Chill at least a fee hours. Preheat oven to 410 degrees. Stagger on a sheet lined with nonstick baking liners.

Bake 12 to 15 minutes. Cool completely. Store in covered container.