HOW TO MAKE PEANUT BUTTER COOKIES

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PEANUT BUTTER CHOCOLATE CHUNK COOKIES

PEANUT BUTTER CHOCOLATE CHUNK COOKIES
 PEANUT BUTTER COOKIES INGREDIENTS
  • 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
PEANUT BUTTER COOKIES INSTRUCTIONS
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 the peanut butter cookies !


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