Prep Time 15m
Cook Time 8m
Ready Time 75m
Yield 5 dozen cookies


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup Jif® Creamy Peanut Butter
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 2 cups quick rolled oats
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup milk chocolate chips
  • 3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*, cut crosswise into 1/4-inch pieces
Preparation Directions
  • Step 1Heat oven to 375°F. Coat cookie sheets with no-stick cooking spray.
  • Step 2Beat shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
  • Step 3Stir in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
  • Tip*butterfinger candy bars were used in recipe testing.
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