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Makes about 4 Dozen Cookies1-1/4 cups firmly packed light brown sugar 3/4 cup Jif Creamy Peanut Butter 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1 cup mashed banana 3 tablespoons milk 1-1/2 teaspoons vanilla 1/2 teaspoon almond extract 1 egg 2 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 -1/2 cups milk chocolate chunks or semisweet chocolate chunks* 1 cup peanuts or coarsley chopped pecans (optional) Heat oven to 350ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, peanut butter, shortening, banana, milk, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chunks and nuts, if desired. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake one baking sheet at a time at 350ºF for 11 to 13 minutes or until cookies are light brown around edges. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. *A combination of milk chocolate and semi-sweet chocolate chunks can be used. |
