Peanut Butter Chocolate Chunk Cookies
  • Servings: 36
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.