The Great Cookie Experiment: Week 7

Heath Bits Peanut Butter Cookies
1/2 cup shortening
3/4 cup creamy peanut butter (I use Skippy)
1-1/4 cups pack light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

1-1/3 cups (8-oz. pkg.) Heath Milk Chocolate Toffee Bits, divided

1.  Heat oven to 375 degrees F.

2.  Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended.  Add egg; beat just until blended.  Combine flour, baking soda and salt; gradually beat into peanut butter mixture.  Stir in 1 cup toffee bits; reserve remainder for topping.

3.  Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved toffee bits.  Bake 7 to 8 minutes or until set.  Do not overbake.  Cool 2 minutes.  Remove to wire rack.  Cool completely.  About 3 dozen cookies.

Ratings:
DH – A
Me – A
DS1 – A

An interesting cookie, being a basic peanut butter cookie with the added crunch of toffee bits and a little bit of chocolate.