That was dramatic, wasn't it? We are about to start into week three of COVID quarantine over here, give me a break.
I started making these cookies last fall when our oldest started having issues with sugar. I was looking for a lower sugar, high protein cookie. We have to be very careful how much and what kind of sugar he consumes. He is not correctly considered diabetic, we are actually still trying to figure out what is going on. However, he can't eat the standard American diet, and sticks mostly to the diabetic diet...but can have some sugar if it is combined with enough protein. It's been a crazy journey figuring out what does and doesn't work for him. As of right now, his sugar and health are fairly stable. Praise the Lord!
I discovered this recipe last November and have been making it fairly regularly ever since. I figured my family would be sick of them by now, but they keep asking for them. I'm not going to fix what's not broken, and will continue to make them until they refuse to eat them.
I normally wouldn't share a recipe as my own, unless I have made it enough and changed it to suit my family. We love this recipe and I have changed it a bit to our liking, so I'm going to officially call it mine.
Peanut Butter Chocolate Chip Cookies
1 1/4 Cups Firmly Packed Brown Sugar
3/4 Cup Creamy Peanut Butter
1/2 Cup Crisco
1 Large Egg
3 TBSP Milk
1 TBSP Vanilla
1 3/4 Cup All Purpose Flour
1 TSP Baking Soda
1 TSP Salt
1- 1 1/2 Cups Chocolate Chips (We prefer semi-sweet but have used dark chocolate.)
Preheat oven to 375°
Beat brown sugar, peanut butter, shortening, egg, milk and vanilla in a large bowl with mixer on high speed until smooth and fluffy.
Stir flour, baking soda and salt in small bowl until blended. Gradually add to creamed mixture, beating just until blended. Add chocolate chips and mix until combined.
Drop in spoonful amounts onto a lined cookie sheet.
Bake for 8 minutes, DO NOT OVER BAKE, it makes them hard and crumbly. You should pull them out when they look just a little golden around the edges, but still a little doughy in the middle. They will continue to set up while they cool.
Tips
1. DO NOT OVER BAKE. Seriously, I mean it. There is a very fine line between these cookies being perfect and over done.
2. Don't try to sub butter for the Crisco, it will be a mess. Yes, I know butter is better for your health, and I agree, but it just won't turn out right without the Crisco.
3. These are best with a glass of ice cold milk, or a coffee. YUM!
ENJOY!
1 1/4 Cups Firmly Packed Brown Sugar
3/4 Cup Creamy Peanut Butter
1/2 Cup Crisco
1 Large Egg
3 TBSP Milk
1 TBSP Vanilla
1 3/4 Cup All Purpose Flour
1 TSP Baking Soda
1 TSP Salt
1- 1 1/2 Cups Chocolate Chips (We prefer semi-sweet but have used dark chocolate.)
Preheat oven to 375°
Beat brown sugar, peanut butter, shortening, egg, milk and vanilla in a large bowl with mixer on high speed until smooth and fluffy.
Stir flour, baking soda and salt in small bowl until blended. Gradually add to creamed mixture, beating just until blended. Add chocolate chips and mix until combined.
Drop in spoonful amounts onto a lined cookie sheet.
Bake for 8 minutes, DO NOT OVER BAKE, it makes them hard and crumbly. You should pull them out when they look just a little golden around the edges, but still a little doughy in the middle. They will continue to set up while they cool.
Tips
1. DO NOT OVER BAKE. Seriously, I mean it. There is a very fine line between these cookies being perfect and over done.
2. Don't try to sub butter for the Crisco, it will be a mess. Yes, I know butter is better for your health, and I agree, but it just won't turn out right without the Crisco.
3. These are best with a glass of ice cold milk, or a coffee. YUM!
ENJOY!
