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

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