If there’s anybody out there maybe you’re sick of murder cookies by now. I realize this might be a little bit of beating a dead horse, but there was something about the original texture of the murder cookie batter that was appealing. You had a descent amount of fat but didn’t try for spread. Instead you used the bottom of a glass to make a disc. I’m sure you could switch back over to butter, but I stuck with crisco to tie in with the original recipe. According to the posters on reddit the crisco was just to make them cheaper. This really isn’t the case anymore crisco isn’t a whole lot cheaper than butter. This recipe might be interesting with almonds and almond butter, but they don’t give almond butter away. Anyways that isn’t even my next idea after this one. Anyways on to the recipe.

Ingredients:

• 9 Tbsp crisco
• 1 1/2 cups granulated sugar
• 1 1/2 cups creamy peanut butter
• 1/4 cups molasses
• 2 tsp vanilla
• 3/4 cups skim milk
• 2 cups all purpose flour
• 1 cup quick oats
• 2 tsp baking powder
• 1 1/2 tsp salt
• 2 cups unsalted peanuts

Instructions:

1. Sift together dry ingredients and set aside.
2. Cream crisco and sugar.
3. Add peanut butter. Incorporate.
4. Add molasses. Mix well.
5. Add vanilla and milk. Homogenize being careful not to splash.
6. Add and mix in dry ingredients a little bit at a time until the entire volume is batter.
7. Mix in peanuts.
8. Make one inch balls spread out on cookie sheets.
9. Press into a disc with floured glass.
10. Bake at 350 degrees Fahrenheit for 19 to 23 minutes or until lightly browned around the edges.
11. Cool on cooling rack.
12. Enjoy.