Makes 4 dozen 2” cookies

4 sticks unsalted butter softened 

3/4 cup brown sugar

3/4 cup granulated sugar

3 tsp bourbon vanilla

1 1/2 cups creamy peanut butter

 4 eggs 

1/2 cup bourbon barrel aged maple syrup 

5 cups Bob’s Redmill 1to1 Gluten Free Flour 

1 1/2 tsp baking powder    

1 tsp salt  

1 cup Pecan pieces  

12 Oz semi sweet baking chips  

In the bowl of a stand mixer cream butter and sugar. While this is creaming in a separate bowl combine flour, salt, baking powder.  Once light and fluffy add the peanut butter, maple syrup and vanilla. After those have incorporated mix in eggs one at a time.  

Add the flour mixture one cup at a time until all of it is incorporated.  Then dump in the pecans and baking chips and mix them in. Move the cookie dough into a storage contain or zip lock fridge and chill for at least 12 hours. Overnight is better. Chilling helps the cookies keep their shape while baking.  

Pre-heat oven to 350. Use a portion scoop to ball the dough out. Bake on a parchment or silpat lined cookie sheet for 12 minutes or just until the bottom of the cookies start to become golden. Move to a cooling rack once baked.