Peanut Butter Chocolate Chunk Cookies

PREHEAT oven to 375°F. Line cookie sheets with Reynolds Kitchens^® Parchment Paper with SmartGrid^® set aside.

COMBINE flour, salt and baking soda in a medium bowl set aside.

BEAT peanut butter, shortening and brown sugar in a large bowl on medium speed until well blended. Beat in milk, vanilla and egg just until blended.

REDUCE speed to low. Gradually add flour mixture, beating after each addition until well blended. Stir in chocolate chunks, peanuts and oats.

DROP by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.

BAKE 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.