I adapted this recipe from a Gourmet magazine recipe years ago, and it has remained my all-out favorite chocolate chip cookie. I bet the Scouts will love them, too!

1/2 cup butter
1/2 cup extra-chunky peanut butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup miniature chocolate chips
1/2 cup chocolate-covered raisins

To mix in a food processor: Put the butter, peanut butter, brown sugar, egg and vanilla in the work bowl of the food processor and process until smooth. Add the baking soda and process for an additional 15 seconds, then add the flour and process in short bursts until the flour is smoothly incorporated. Transfer the batter to a bowl and stir in the chocolate chips and chocolate-covered raisins.

To mix by hand: Soften the butter to room temperature. In a medium mixing bowl, cream the butter, peanut butter and brown sugar, then beat in the egg and vanilla. Stir in the baking soda, then the flour until the dough is evenly mixed. Add the chocolate chips and chocolate-covered raisins and stir to evenly distribute them.

Drop the dough by tablespoonfuls onto ungreased cookie sheets approximately two inches apart. Bake at 375°F for 10 to 12 minutes or until the cookies are set and lightly browned. Cool on a rack. Makes about 3 dozen cookies.

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