Chunky Overload Peanut Butter Cookies

Ingredients:

1 cup (250 mL) Robin Hood® Nutri™ Flour Blend
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
2/3 cup (150 mL) Crisco® All-Vegetable Shortening
1/2 cup (125 mL) Jif Creamy Peanut Butter
2/3 cup (150 mL) brown sugar, packed
1 (1) egg
1 cup (250 mL) semi-sweet chocolate chips
1 cup (250 mL) pecans, chopped

Directions:

1. Preheat oven to 375ºF (190ºC). Combine flour, baking soda and salt. Beat shortening, peanut butter, sugar and egg in large mixing bowl of electric mixer on medium speed until light and creamy, about 4 minutes.
2. Stir in flour mixture, chocolate chips and pecans. Mix well. Drop dough by spoonfulls onto ungreased baking sheets.
3. Bake in preheated oven for 8-10 minutes, or until light golden. Cool 10 minutes, then remove to rack to cool completely.

Note:

1. Freezing: excellent

Featured Products:

All-Vegetable Shortening

Jif Creamy Peanut Butter

Robin Hood Nutri Flour Blend