Quigley's Cookies

The story of how I invented these cookies is a long, complicated tale that - okay, it isn't; I was bored, craving sweets, and my mom mocked the way I pronounced the name "Quigley" (I said it kinda like, quig-uh-lee. Hey, I think it's cute). Thus, deliciousness was to be had.

Some credit should go to Jif and to Tollhouse; this recipe is basically a mash-up of their respective peanut butter and chocolate chip cookies recipe. Because of the cinnamon-sugar coating, these are also part snickerdoodle.

Ingredients

1 cup creamy peanut butter
1/2 cup shortening
1 1/2 cups brown sugar
3 tbsp milk
1 tbsp vanilla extract
1 egg

1 2/3 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1 2/3 cups chocolate chips

1 tbsp plus 1 tsp white (granulated) sugar
1 tsp cinnamon

Directions

Preheat oven to 375F.

In a large bowl, combine the peanut butter, shortening, brown sugar, milk and vanilla until well-blended. Add the egg and beat just until blended.

In another medium bowl, combine the flour, salt and baking soda. Add to the peanut butter mixture (by hand, or on low speed if using a mixer) just until blended.

Stir in the chocolate chips (I find using a large spatula the easiest for mixing in the chips).

On a plate or in a shallow bowl, combine the granulated sugar and cinnamon until thoroughly mixed. Roll tablespoonfuls of cookie dough into balls, then roll them in the cinnamon-sugar until coated on all sides. Bake on ungreased baking sheets for 12-14 minutes or until browned.