Crunchy and Chippy Peanut Butter
Source: Jan Taylor
1 1/4 cups firmly packed light brown sugar
3/4 cup crunchy peanut butter
1/2 CRISCO stick or 1/2 cup CRISCO all vegetable shortening
3 tablespoons milk
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) miniature semisweet chocolate chips
1 cup chopped peanuts
Heat oven to 375 degrees F. Place sheets or foil on countertop for cooling
Place brown sugar, peanut butter, shortening, milk and vanilla extract in large
bowl. Beat at medium speed or electric mixer until well blended. Add egg; beat
just until blended.
Combine flour, baking soda and salt. Add to shortening mixture; beat at low
speed just until blended. Stir in miniature chocolate chips and peanuts.
Drop dough by rounded measuring tablespoonsful 2 inches apart onto ungreased
baking sheets. Flatten slightly with fingers. Bake one baking sheet at a time at
375 degrees F for 7 to 8 minutes or until cookies are 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.