Ingredients
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1 1/4 c. firmly packed light brown sugar
1 c. granulated sugar
3/4 c. Butter Flavor Crisco
3 eggs
1 1/2 c. crunchy peanut butter
1 Tbsp. light corn syrup
2 tsp. baking soda
1 tsp. vanilla
4 1/2 c. quick oats
1 c. (6 oz.) chocolate chips
Preparation
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Heat oven to 350\u00b0.
Combine brown sugar, granulated sugar and Crisco in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat in eggs; beat in peanut butter, corn syrup, baking soda and vanilla.
Stir in oats and chocolate chips with spoon.
Fill ice cream scoop that holds 1/4 cup with dough (or use 1/4 cup measure).
Level with knife (or form dough into 2-inch balls).
Drop 3 inches apart onto ungreased baking sheet. Bake at 350\u00b0 for 11 minutes or until just beginning to brown. Cool on baking sheet 5 minutes before removing to cooling rack. Yields 2 1/2 dozen cookies.
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