Tuesday, 8 January 2013

Chocolate chip peanut crisp cookies with Sortilege

Chocolate chip peanut crisp cookies with Sortilege

1/2 cup shortening
1/2 cup butter or margarine
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon Sortilege
2 1/2 cups of all-purpose flour
1/2 cup semi-sweet chocolate chips
1/4 cups of chopped peanut crisp candies

Preheat your oven to 375 Fahrenheit. In a large mixing bowl, with an electric mixer, beat the shortening and butter together until fluffy. Add the sugar and beat for another 30 seconds. Add the eggs, Sortilege and baking powder. Beat for 1 minute. Gradually add the flour. Once the mixture resembles a dough, add the chocolate chips and peanut crisp bits, and fold them in. 

On non-stick, ungreased baking sheets dollop spoons of the cookie dough spaced about  inch apart. Bake in the preheated oven for 8 minutes. Let the cookies cool slightly on the pan before transferring to a plate or cookie tin. 

Sweet, chewy, crispy, yummy! Enjoy!

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