I had some extra crushed oreos leftover from my oreo topped chocolate chip cookie recipe, so I needed to make another treat to use them up. I figured peanut butter cookies was a good option.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual mounds of dough for a few hours to keep the cookies from spreading. And, preheat your oven to 375 degrees for 20 minutes before making so it cycles to the right temp.

• Ingredients list
• 1/2 cup crisco
• 1/2 cup peanut butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 1/4 cups flour
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 cup crushed oreos

Directions – cream crisco, peanut butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Mix in crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 12 to 14 minutes. Cool completely. I felt the bottoms of the cookies were a little too dark, so covered them in melted milk chocolate and let the chocolate set. Store in covered container.

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