Chunky Peanut Butter Overload Cookies

A recipe from the Robin Hood Nutri Flour Bag... placed here for safe keeping.

• Ready In: 20 mins
• Serves: 24
• Yields: 24 Cookies

Ingredients

• 1  cup all-purpose flour (or Robin Hood Nutri Flour Blend)
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup  crisco vegetable shortening
• 1⁄2 cup creamy peanut butter
• 2⁄3 cup brown sugar, packed
• 1  egg
• 1  cup  semi-sweet chocolate chips or 1  cup  peanut butter chips
• 1  cup  chopped pecans

Directions

1. Preheat oven to 375°F.
2. Combine flour, baking soda, and salt in small bowl.
3. Beat shortening, peanut butter, brown sugar and egg in a large mixer bowl on medium speed until light and creamy, about 4 minutes.
4. Add flour mixture, chocolate or peanut butter chips, and pecans. Mix well.
5. Drop dough by spoonfulls onto ungreased baking sheets. Bake at 375°F for 8-10 minutes, or until light golden. Cool 10 minutes, then remove to rack to cool completely.