CRISCO PEANUT BUTTER CHOCOLATE CHIP COOKIES R RECIPES

Steps:

• Preheat your oven to 375.
• Mix the Crisco, peanut butter, brown sugar, milk, and vanilla in a large bowl until it is well blended. Add egg, mix until well blended.
• Mix flour, salt, and baking soda in another bowl. Add to the peanut butter mixture a little at a time until blended. Stir in chocolate chips.
• Drop onto baking sheets by spoonful. Flatten with a fork. Bake for 7-8 minutes.

Steps:

• In a large bowl combine the butter, shortening and both sugars.
• Add the eggs and vanilla
• In a separate bowl combine the flour, salt (not the flaky sea salt, set that aside for the end), and baking soda.
• Slowly combine the dry ingredients to the wet ingredients.
• Add all your chocolate and walnuts. Mix until combined.
• Use a 1/4 cup measuring spoon to measure out each ball of dough. Then roll out each ball of dough and place them on a baking sheet with parchment paper. Do not press your cookies down. Then put them in the freezer for 15 minutes. Preheat oven to 375 degrees.
• Bake cookies for 13-15 minutes
• When they come out immediately sprinkle them with a little bit of flaky sea salt. Must use flaky salt do not substitute for regular sea salt.
• Serve warm and enjoy!