Peanut Butter Chocolate Chunk Cookies

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

1. PREHEAT oven to 375u0b0F. 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.

paper, flour, salt, peanut butter, butter flavor, brown sugar, milk, vanilla, egg, semisweet chocolate chunks, peanuts

Taken from www.myrecipes.com/recipe/peanut-butter-chocolate-chunk-cookies-0 (may not work)