Mary Moskovitz

Mary Moskovitz, of Egg Harbor Township, is pretty handy in the kitchen - so handy, she even put together her own cookbook, called "Morsels From Mary's Kitchen."

The book, which she made up just for her own family, includes 400 or so of her favorite recipes - which are not coincidentally also some of her family's favorites.

This recipe, for Chipper Cookies - also known as Five-Chip Cookies - is definitely a favorite, partly for the memories it brings back: "Every Christmas, we used to make these with our mother," Moskovitz says.

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Moskovitz submitted her recipe as part of The Press' "12 Days of Cookies" event. Hers was among those chosen by readers as their favorites.

Martin DeAngelis

Chipper Cookies


•1 cup sweet/unsalted butter, softened

•1 cup peanut butter

•1 cup sugar

•2/3 cup packed dark brown sugar

•2 eggs

•1 teaspoon pure vanilla extract

•2 cups flour

•1 cup old-fashioned oats (not instant or quick-cooking)

•2 teaspoons baking soda

•1/2 teaspoon salt

•2/3 cup milk chocolate chips

•2/3 cup semisweet chocolate chips

•2/3 cup peanut butter chips

•2/3 cup butterscotch chips

•2/3 cup white chocolate chips


Preheat oven to 350 degrees. In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine flour, oats, baking soda and salt and gradually add to the creamed mixture. Stir in chips

Drop by rounded tablespoons, 2 inches apart, onto ungreased baking sheets. (I put a piece of parchment paper on the cookie sheets.)

Bake for 10-12 minutes, or until lightly browned. Cool 2 minutes, then remove to wire racks for further cooling. Makes 4 to 5 dozen cookies.


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