Peanut Butter Chocolate Chunk Cookies

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Servs: 36  Prep: 10m  Cook: 12m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Reynolds Parchment Paper Reynolds Parchment Paper
•   1 3/4 cup flour 1 3/4 cup flour
•   3/4 teaspoon each salt and baking soda 3/4 teaspoon each salt and baking soda
•   3/4 cup creamy peanut butter 3/4 cup creamy peanut butter
•   1/2 cup butter flavor shortening 1/2 cup butter flavor shortening
•   1 1/4 cup packed light brown sugar 1 1/4 cup packed light brown sugar
•   3 tablespoons milk 3 tablespoons milk
•   1 tablespoon vanilla extract 1 tablespoon vanilla extract
•   1 egg 1 egg
•   1 bag (11.5 oz.) semi-sweet chocolate chunks 1 bag (11.5 oz.) semi-sweet chocolate chunks
•   1/3 cup each chopped peanuts and quick cooking oats 1/3 cup each chopped peanuts and quick cooking oats

Instructions

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.
2. 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.
3. 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.
4. 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.

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Note From The Chef

Reynolds Parchment October 01

Nutrition Information: (Per Serving) calories 171 grams fat 9 % calories from fat 47 milligrams cholesterol 8 milligrams sodium 111 grams carbohydrates 20 grams fiber 1 grams protein 3 grams sugar 5

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