Double Striped Peanut Butter Cookies

Ingredients

• 1 teaspoon baking soda 
• 0.5 cup butter softened (1 stick)
• 0.8 cup creamy peanut butter 
• 1  eggs 
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 cup brown sugar light packed
• 2 tablespoons milk 
• 0.5 cup hershey's milk chocolate chips 
• 0.5 cup reese's peanut butter chips 
• 1.3 cups quick-cooking oats divided
• 0.5 teaspoon salt 
• 2 teaspoons shortening (do not use butter, margarine, spread or oil)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• microwave

Directions

1. Heat oven to 350°F. Beat peanut butter and butter in large bowl until well blended.
2. Add granulated sugar and brown sugar; beat until fluffy.
3. Add egg, milk and vanilla; beat well. Stir together 1/2 cup oats, flour, baking soda and salt; gradually beat into peanut butter mixture.Shape dough into 1-inch balls.
4. Roll in remaining oats; place on ungreased cookie sheet. Flatten cookies with tines of fork to form a crisscross pattern.
5. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
6. Place chocolate chips and 1 teaspoon shortening in medium microwave-safe container. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
7. Drizzle over cookies. Repeat procedure with peanut butter chips and remaining shortening. Allow drizzles to set.