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Ingredients
- 1 1/4 c. Firmly-packed brown sugar
- 3/4 c. Creamy peanut butter
- 1/2 c. Crisco shortening
- 3 Tbsp. Lowfat milk
- 1 Tbsp. Vanilla
- 1 x Egg
- 1 3/4 c. All-purpose flour
- 3/4 tsp Baking soda
- 3/4 tsp Salt
- 1 c. Semi-sweet chocolate chips
Directions
- 1. Pre-heat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies.
- 2. Combine brown sugar, peanut butter, shortening, lowfat milk and vanilla in large bowl. Beat at medium speed of electric mixer till well blended. Add in egg. Beat just till blended.
- 3. Combine flour, baking soda and salt. Add in to creamed mix at low speed. Mix just till blended.
- 4. Place chocolate chips in small microwave-safe bowl.
- Microwave at 50% (MEDIUM) power for 1 minute. Stir. Repeat, if necessary, till melted and blended. Cold chocolate a few min. Pour over dough and mix lightly into dough with wooden spoon or possibly spatula. Don't MIX CHOCOLATE COMPLETELY INTO COOKIE DOUGH.
- 5. Drop rounded teaspoonfuls (15 mL) of dough 2 inches (5 cm) apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.
- 6. Bake one baking sheet at a time at 375F (190C) for 7 to 8 min, or possibly till set and just beginning to brown. Don't OVERBAKE. Cold 2 min on baking sheet. Remove cookies to foil to cold completely.
- Makes: About 3 dozen cookies
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