Prep Time 25m
Cook Time 12m
Ready Time 60m
Yield 6 dozen cookies

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3/4 cup Jif® Extra Crunchy Peanut Butter
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 1 cup quick oats (not instant or old fashioned)
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Combine shortening, peanut butter, brown sugar, granulated sugar and vanilla in large bowl; beat at medium speed until well blended. Beat in eggs.
  • Step 3Combine flour, baking soda, salt and cinnamon in medium bowl. Mix into shortening mixture at low speed until blended. Stir in chocolate chips and oats with spoon.
  • Step 4Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
  • Step 5Bake 7 to 9 minutes, or until cookies are golden on bottom. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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