Pre-heat oven to 350ºF. Grease two large cookie sheets, or use two silicone cookie sheets.

Combine flour, baking soda, and salt in bowl. Cream butter and sugars in large mixer bowl at medium-high speed. Beat in egg.

With mixer at low speed, gradually add dry ingredients just until blended. Stir in chocolate and peanut butter chips.

Drop by rounded teaspoonfuls about 2" apart on cookie sheets. Bake 10-12 minutes, until golden. Transfer to wire racks to cool.

Makes about five dozen cookies.

This is adapted from a recipe for "White Chip Dream Cookies" my mother clipped out of a magazine. Unfortunately, she didn't clip the magazine name or date, so I can't credit the original.

You can also use milk (or even bittersweet) chocolate chips; I just prefer the taste of the semisweet. Depending on how you like your cookies, you might want to use just under half a package of each -- I used that much almost exactly, and they were so plentiful that I had a hard time mixing them in evenly, and each cookie had about half-again as many chips as chocolate chip cookies normally do.