Gluten free Oatmeal walnut chocolate chip

1 cup Peanut Butter, smooth style
8 tbsp Crisco Butter Flavor Shortening or (1/2cup butter soften)
1/2cup Granulated Sugar
1/2cup, unpacked Brown Sugar
2 Egg large
1 tsp Vanilla Extract
3 cup Quaker Oats Old-Fashioned Rolled Oats
1.5 tsp Baking Soda
6 oz Walnuts chopped
1 cup Toll House Semi-Sweet Chocolate Mini Morsels Chocolate Chips (or other chips like dark or milk)
Have used raisins and dried cranberries but decreased walnuts and chips if they were used together.

Parchment paper makes this easy and is almost necessary as they are crumbly till they cool after removed from oven.

Blend first 6 ingredients till fully mixed then mix in oats and baking soda till incorporated. Hand mix in the walnuts and chips.
Scoop 1tablespoon size per cookie onto parchment paper covered baking sheet 12 per sheet slightly Shape then flip over so they are flatten on top.
Bake in 350 degree 11-13 mins.
Allow to cool on paper off baking sheet 10min to allow cookie to harden together otherwise then are too crumbly.

Serving Size: 36 cookies

Number of Servings: 36

Recipe submitted by SparkPeople user MIDNIGHTNUT.