| CRUNCHY AND CHIPPY PEANUT BUTTER COOKIES |
|
|
|
Makes about 3 Dozen Cookies1 -1/4 cups firmly packed light brown sugar 3/4 cup Jif Extra Crunchy Peanut Butter 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 3 tablespoons milk 1 tablespoon vanilla 1 egg 1 -3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup (6 ounces) miniature semi-sweet chocolate chips 1 cup chopped peanuts * Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, peanut butter, shortening, milk and vanilla 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 small chocolate chips and peanuts. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Flatten slightly with fingers. Bake one baking sheet at a time at 375ºF for 7 to 8 minutes or until cookies are set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. * Salted, unsalted or dry roasted peanuts can be used. |
