Preparation / Directions:
Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.
In a large bowl, cream butter or margarine with the granulated and brown sugars and the peanut butter. Beat in vanilla extract and eggs until light and fluffy. In a large bowl, combine flour and baking soda. Stir flour mixture into egg and butter mixture; blend well. Stir in chocolate chips and nuts; stir to distribute evenly.
Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil. Label with date and contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of peanut butter cookie dough. Preheat oven to 350ø. Cut the dough into 1" thick slices; cut each slice into quarters and roll each quarter into a ball. Arrange balls on ungreased cookie sheets, placing about 1 1/2" apart. Flatten the dough balls with the tines of a fork in the traditional criss-cross pattern. Bake for about 8-10 minutes, or until browned around the edges. Remove from oven and cool on wire racks. Makes about 3 dozen cookies.
Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.