3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
3 large eggs
1 (18 oz.) jar crunchy peanut butter
1 Tbsp. light corn syrup
2 tsp. Clabber Girl® Baking Soda
1 tsp. Spice Islands® Pure Vanilla Extract
4 1/2 C. McCann’s® Quick Cooking Rolled Irish Oats
1 C. (6 oz. pkg.) semi-sweet chocolate chips
HEAT oven to 350°F. Spray baking sheets lightly with no-stick cooking spray.
COMBINE brown sugar, granulated sugar and shortening in bowl of electric mixer. Beat at medium speed until well blended. Beat in eggs. Beat in peanut butter, corn syrup, baking soda and vanilla. Stir in oats and chocolate chips with spoon.
MAKE large cookies of 1/4 C. dough using a scoop or measuring C. or form 2-inch balls. Place 3 inches apart onto prepared baking sheets.
BAKE 11 to 13 minutes or until just beginning to brown. Cool on baking sheets 2 minutes. Place on cooling racks to cool completely.
Calories from Fat150g
Total Fat 16g
Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 32g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet