1 cup shortening
3 teaspoons baking soda
2 cups peanut butter
1 cup rolled oats
1 cup semisweet chocolate chips
4 tablespoons confectioners' sugar
1/2 cup butter or margarine
1 (2 ounce) package non-instant chocolate pudding mix
1 (11 ounce) can peanut butter chips
2 cups vegetable oil for baking
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together shortening and baking soda until smooth and creamy. Blend in peanut butter, rolled oats, chocolate chips, and confectioners' sugar. Stir in broke chocolate until all mixture is well blended. Stir together the butter and 1 cup pudding mix; fold in peanut butter chips and peanut butter mixture. Drop cookies by heaping tablespoons onto the prepared cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, until firm. In a small bowl, stir together the drained peanut butter or chocolate mixture and the drained pound cake mix; stir until not too stiff. Let cool on wire racks.
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