INGREDIENTS
1 c (225g) butter
1 c (182g) packed brown sugar
1 c (224g) sugar
2 pc (100g) eggs
1 tsp (4.5g) vanilla extract
2 can (2pc-234g)Crushed Pineapple, well-drained
4 c (520g) all-purpose flour, sifted
1/2 tsp (3g) baking soda
1/2 tsp (3.5g) iodized fine salt
1/2 c (100g) roasted peanuts, chopped
1/2 c (120g) unsweetened chocolate chips
PROCEDURE
1. PREHEAT oven to 350ºF. Grease cookie sheets. Set aside.
2. CREAM butter and sugars until light and fluffy. Beat in eggs, one at a time. Add vanilla. Stir in Crushed Pineapple. Set aside.
3. COMBINE flour, baking soda and salt. Add half to creamed mixture, then blend well before adding the other half. Stir in peanuts and chocolate chips.
4. DROP 1 tablespoon (#60 scooper) of mixture 2" apart onto cookie sheet then flatten. Bake for 20 minutes. Remove from sheet and cool on rack. TIP: To get chewy cookies, bake for 7 to 10 minutes. Dry cookies: bake 15 to 20 minutes. Crunchy cookies: bake 25 minutes.
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