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Ingredients Jump to Instructions ↓

  1. 1 1/2c Butter Flavor Crisco

  2. 12 oz Semi-sweet chocolate chips

  3. 9 c Quick oats

  4. 2 ts Vanilla

  5. 1 ts Baking soda

  6. 1 tb Baking soda *plus*

  7. 2 tb Light corn syrup

  8. 3 c Extra crunchy peanut butter

  9. 6 Eggs

  10. 2 c Granulated sugar firmly packed

  11. 2 1/2c Light brown sugar, (1 package)

Instructions Jump to Ingredients ↑

  1. + Directions : Heat oven to 350 degrees. Combine shortening, brown sugar and granulated sugar in a large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Add peanut butter, corn syrup, baking soda and vanilla; beat until thoroughly combined. Stir in oatmeal and chocolate chips; blend well. Fill ice cream scoop that holds 1/4 cup with dough or use 1/4-cup measure. Level with knife (or make 2-inch balls). Drop 3 inches apart onto ungreased baking sheet. Bake at 350 degrees for 11 to 13 minutes, or until just beginning to brown. Cool 5 minutes before removing to cooling racks. Makes 4 1/2 to 5 dozen big cookies.

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