Peanut Butter Graham Cookies

Peanut Butter Graham Cookies (Adapted from Taste of Home)

8 tablespoons spectrum organic shortening (or use whichever shortening you like)
1/2 cup packed brown sugar
1 large egg
1 1/2 teaspoons vanilla
14 ounce can sweetened condensed milk
3 tablespoons creamy peanut butter
1 1/2 cups all-purpose flour
1 cup honey graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
2 cups peanut butter M&Ms
1/2 cup pecans, toasted and chopped

Preheat oven to 350

In a large mixing bowl, cream together shortening and brown sugar. Mix in the egg. Add vanilla and sweetened condensed milk - mix until combined. Add peanut butter and mix until blended.

In a medium bowl, whisk together flour, graham crumbs, baking soda and salt. Add to the wet ingredients and mix just until combined. Add M&Ms and nuts - using a wooden spoon, stir by hand until combined.

Scoop dough out with a tablespoon cookie scoop onto parchment lined baking sheets. Gently flatten the dough with your fingers, if desired, as they don't spread too much. Bake until the cookies are golden brown, about 10-13 minutes. Remove and let the cookies sit on the baking sheet for about 2 minutes before moving them to a wire rack to cool.

Makes about 56 cookies.

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