Ingredients
2 teaspoons baking soda
Crisco Original No-Stick Cooking Spray
1 (12 ounce) jar JIF Creamy Peanut Butter
1 cup sugar
1 cup firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
2 1/4 cups rolled oats
Method
Sources
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Hand-crank butter churn — homemade cultured butter from cream
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
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heat oven to 350 degrees f. spray baking sheets with no-stick cooking spray. beat peanut butter, sugar, brown sugar and shortening in large bowl at medium speed of electric mixer until well blended and fluffy. add eggs and vanilla until blended. add baking soda and oats. stir in candy. shape into 1 1/2-inch balls. place 2-inches apart on prepared baking sheets. bake 10 to 13 minutes or until golden brown. cool on cookie sheets 2 minutes. place on cooling rack to cool completely.