Posted by: Jan Taylor Fri, 27 Aug 2004, at 5:07 p.m.
1-1/4 cups firmly packed light brown sugar
3/4 cup creamy peanut butter
1/2 CRISCO Stick or 1/2 cup CRISCO all-vegetable shortening
1 cup mashed banana
3 tablespoons milk
1-1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt
1-1/2 cups milk or semisweet chocolate chunks
1 cup peanuts or coarsely chopped pecans (optional)
Heat oven to 350º. Place sheets of foil on countertop for cooling cookies.
Place brown sugar, peanut butter, shortening, banana, milk, vanilla and almond
extract in large bowl. Beat at medium speed of electric mixer until well
blended. Add eggs; beat just until blended.
Combine flour, baking soda and salt. Add to shortening mixture; beat at low
speed just until blended. Stir in chocolate chunks and nuts, if desired.
Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased
Bake one baking sheet at a time at 350º for 11 to 13 minutes or until cookies
are light brown around edges. Do not overbake. Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
Makes 4 dozen