|Reynolds® Parchment Paper|
|¾||teaspoon baking soda|
|¾||cup creamy peanut butter|
|½||cup butter flavor shortening|
|1¼||cups packed light brown sugar|
|1||Tablespoon vanilla extract|
|1||bag (11.5 oz.) semi-sweet chocolate chunks|
|⅓||cup chopped peanuts|
|⅓||cup quick cooking oats|
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.