Because I have a foot injury and am feeling sorry for myself, I decided to go on a baking spree. Of course, the only logical thing for a girl to do when she is told “no running” is to start baking. So I pulled out all my cookie recipes, and all my baking ingredients, and got to work. Foot propped up on a kitchen chair, the challenge of figuring out what I cold make with the ingredients on hand was enough of a distraction to improve my moral for a few hours. Oh, and the company of a good friend. My mother in law had run to the grocery store for me to pick up a few essentials, and save me the misery of walking through the store, so I offered to pay her with cookies. She didn’t complain.
Start by mixing the Crisco, brown sugar, egg, milk, vanilla, and peanut butter in a large bowl of an electric mixer. beat at a medium speed until well blended. It will be a thick and creamy texture.
In a separate medium bowl, combine the oats, flour, baking soda, salt, and cinnamon.
Mix this into the creamed mixture at a low-speed just until blended.
Stir in the chocolate chips and nuts by hand. Using a small scoop for uniformity, drop dough on a greased cookie sheet.
Bake the cookies, one sheet at a time, for 10-12 minutes at 375°.
Allow the cookies to cool 2 minutes on the cookie sheet, then remove to a rack to complete cooling. Enjoy!
Prep Time: 15 minutes Cook Time: 30 minutes Servings: 2 ½ dozen cookies
¾ cup Butter Flavored Crisco Shortening
1¼ cup firmly packed light brown sugar
1/3 cup milk
1½ teaspoons vanilla
4 tablespoons smooth peanut butter
3 cups quick oats, uncooked
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
1 cups milk chocolate chips (2 cups if nuts are omitted)
1 cup chopped walnuts (optional)
Heat oven to 375°F. Grease sheets with butter flavor Crisco, or put down parchment paper.
Combine butter flavor Crisco, and brown sugar in a large bowl. Mix with an electric mixer until combined. Add the egg, milk, and vanilla. Mix until combined. Add the peanut butter. Mix on medium speed until all ingredients are well blended.
Combine oats, flour, baking soda, salt, and cinnamon in a separate bowl. Mix into the creamed mixture at low-speed just until blended. Stir in the chocolate chips and nuts by hand.
Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Using a scoop helps to make the cookies uniform size, and bake more evenly.
Bake on baking sheet at a time for 10 to 12 minutes. Cool 2 minutes on the baking sheet. Remove cookies to a cooling rack to cool completely.