Crisp Graham Cookies

Today I baked Crisp Graham Cookies. They're special because they have have peanut butter, M&M's and graham cracker crumbs in them. I first started baking these cookies in 1997-so yes, I have been making them for 15 years. They are that good. When my brother and I were teenagers, my Grandma had a subscription to Taste of Home magazine.  Taste of Home is a cooking magazine and we would pore over the photos of food and get hungrier by the minute.  I found the recipe for Crisp Graham Cookies and on a Spring day in High School, I was getting ready for a road trip and decided to make these cookies for the trip.  Everyone knows you should brings tons of snacks and munchies for a car trip.  It seems to make the miles go faster.  The cookies were a big hit, and when I returned home the bag was empty.  
Like any good recipe, you hold onto it forever and share it with others so they can enjoy it too.  

Crisp Graham Cookies

Yield: 3 1/2 dozen

1/2 cups butter-flavored shortening

1/2 cup packed brown sugar

1 egg

1 1/2 teaspoons vanilla extract

1 can sweetened condensed milk

3 tablespoons creamy peanut butter

1 1/2 cups flour 

1 cup graham cracker crumbs

1 teaspoon baking soda

1 teaspoon salt

1 package of M&M's 

Preheat your oven to 350 degrees.  In a mixing bowl, cream shortening and brown sugar.  Beat in egg.  Add vanilla and milk.  Blend in peanut butter.  Combine dry ingredients.  Stir in M&M's.  Drop spoon sized cookie dough onto baking pans and bake for 10-12 minutes.  Cool on wire racks.  

M&M's for the cookies

Creamy peanut butter

The cookie dough is ready, now I can drop them onto my baking pans and bake them.  In 10-12 minutes, I will have fresh, hot homemade cookies.  

Alright! Crisp Graham Cookies. Now where's the milk!