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Makes about 2-1/2 Dozen Cookies1 -1/4 cups firmly packed light brown sugar 1 cup granulated sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 3 eggs 1 -1/2 cups Jif Extra Crunchy Peanut Butter 1 tablespoon light corn syrup 2 teaspoons baking soda 1 teaspoon vanilla extract 4 -1/2 cups oats (Quick, uncooked) 1 cup (6-ounce package) semi-sweet chocolate chips Heat oven to 350ºF. Combine brown sugar, granulated sugar and Butter Flavor Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Beat in peanut butter, corn syrup, baking soda and vanilla. Stir in oats and chocolate chips with spoon. Fill ice cream scoop that holds 1/4 cup with dough (or use 1/4 cup measure). Level with knife. (Or form dough into 2-inch balls.) Drop 3 inches apart onto ungreased baking sheet. Bake at 350ºF for 11 to 13 minutes or until just beginning to brown. Cool on baking sheet 5 minutes before removing to cooling rack. |
