Pine Chocolate Cookies

Ingredients:
1 cup butter
1 cup brown sugar
1 cup white sugar
2 pcs eggs
1 tsp vanilla
2 cans (234 g) fresh cut crushed pineapple, well drained
4 cups all-purpose flour, sifted
1/2 tsp baking soda
1/2 tsp iodized fine salt
1/2 cup roasted peanuts, chopped
1/2 cup unsweetened chocolate chips


Directions:
1. Cream butter and sugars until light and fluffy. Beat in eggs, one at a time. Add vanilla. Stir in fresh cut crushed pineapple. Set aside.
2. 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.
3. Flatten 1 tbsp of mixture, 2 inches apart, into a greased cookie sheet. Bake in preheated oven at 350F for 20 minutes. Cool in rack.

Makes 8 dozens.
It is rich in Vitamin A - for good eyesight.
Cookies in airtight containers will keep for 2 weeks at refrigerated temperature. Cake is at its best for 3 days.


Source: Del Monte Kitchenomics