1 1/4 cups firmly packed brown sugar
1 cup Sugar
3/4 cup Butter Flavored Crisco (Shortening)
1 1/2 cups Crunchy Peanut Butter
1 tbsp Light Corn Syrup
2 tsp Baking Soda
1 tsp Vanilla
4 1/2 cups Quick Oats, Uncooked
1 cup Semi-sweet Chocolate Chips
Heat oven to 350 degrees. Place sheets of foil or cookie racks on counter top for cooling
Combine brown sugar, sugar, shortening in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs, then add peanut butter, corn syrup, baking soda and vanilla. Stir until combined. Then add in oats and chocolate chips with a spoon.
Fill ice cream scoop that holds 1/4 cup with dough (or you can use 1/4 cup measuring cup). Level with knife. Or form into 2-inch balls. Drop 3 inches apart onto ungreased baking sheet.
Bake at 350 degrees for 11-13 minutes or until just beginning to brown. Do not overbake. Cool on baking sheet or foil for 2 minutes, allow to cool completely.
Makes about 2 1/2 dozen cookies