1 1/4 c Firmly-packed brown sugar
3/4 c Crunchy peanut butter
1/2 c Crisco shortening
3 tb Milk
1 tb Vanilla
1 Egg
1 3/4 c All-purpose flour
3/4 ts Baking soda
3/4 ts Salt
1 c Miniature semi-sweet
-chocolate = chips 1 c Chopped peanuts
1. Preheat oven to 375oF (190oC). Place sheets of foil on
countertop for cooling cookies. 2. Combine brown sugar, peanut butter, shortening, milk
and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. 3. Combine flour, baking soda and salt. Add to creamed
mixture at low speed. Mix just until blended. Stir in chocolate chips and peanuts. 4. Drop by heaping teaspoonfuls (15 mL) of dough 2 inches
(5 cm) apart onto ungreased baking sheet. Flatten slightly with hand or back of pancake turner. 5. Bake one baking sheet at a time at 375oF (190oC) for 7
to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 3 dozen cookies —–