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.
© 2008 and ®/™ Reynolds, used with permission.
Submitted by: Reynolds
