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Double Chocolate Peanut Butter Cookies Recipe

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This recipe for Double Chocolate Peanut Butter Cookies, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1c packed brown sugar
1/2 c butter
1/2 c vegetable shortening
1/2 c peanut butter
1 egg
2 tsp vanilla
2 1/2 c uncooked old-fashion rolled oats
2 c flour
1/4 tsp salt
1/2 c miniature chocolate chips
36 miniature peanut butter cups

Heat oven to 350. In large mixing bowl, combine sugar, butter, shortening, peanut butter, egg and vanilla. Beat at medium speed until well blended. Add oats, flour and salt. Beat at low speed until soft dough forms. Stir in chips.

Shape dough into 1 1/4 inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 10 to 14 minutes, or until set. Immediately press peanut butter cup into center of each cookie. Let cool for 2 minutes before removing from cookie sheets. Cool completely before storing.




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