PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Reynolds® Parchment Paper 1 3/4 cup flour 3/4 teaspoon each salt and baking soda 3/4 cup creamy peanut butter 1/2 cup butter flavor shortening 1 1/4 cup packed light brown sugar 3 tablespoons milk 1 tablespoon vanilla extract 1 egg 1 bag (11.5 oz.) semi-sweet chocolate chunks 1/3 cup each chopped peanuts and quick cooking oats Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside. Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg just until blended. Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon. Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool. Makes 36 cookies. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
