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Peanut Butter Chocolate Chunk Cookies

Yield 3 dozen

Ingredients

  • Reynolds® Parchment Paper
  • 1 3/4 cups flour
  • 3/4 teaspoon each salt and baking soda
  • 3/4 cup creamy peanut butter
  • 1/2 cup butter flavor shortening
  • 1 1/4 cups 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

How to Make It

  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.

    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.