Post by wilderness on Mar 13, 2022 10:44:15 GMT -5
Oatmeal Peanut Butter Cookies-cooktocook
Prep: 15 mins Bake: 15 mins Yield: 4 dozen (48 cookies)
Ingredients:
1/2 cup shortening
1/2 cup margarine, softened (I used unsalted butter)
1 cup brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 cup quick-cooking oats (I used Old Fashioned)
*I also added 1 cup of chocolate chips, optional*
Directions:
1--Preheat oven to 350*F (175*C).
2--In a large bowl, cream together shortening, margarine, both brown and white sugars, and peanut butter until smooth. Beat in the eggs, one at a time until well blended.
3--Combine the flour, baking soda, and salt: stir into the creamed mixture. Mix in the oats (and chocolate chips if using) until just combined.
4--Drop by teaspoonfuls onto ungreased cookie sheets (I used parchment paper lined sheets). Bake for 10 to 15 minutes (my oven needed 15 mins), or until just light brown. Don't over-bake. Cool on cookie sheet for 10 minutes before removing them to a rack to finish cooling. Store in an airtight container.
Enjoy---Lori
Prep: 15 mins Bake: 15 mins Yield: 4 dozen (48 cookies)
Ingredients:
1/2 cup shortening
1/2 cup margarine, softened (I used unsalted butter)
1 cup brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 cup quick-cooking oats (I used Old Fashioned)
*I also added 1 cup of chocolate chips, optional*
Directions:
1--Preheat oven to 350*F (175*C).
2--In a large bowl, cream together shortening, margarine, both brown and white sugars, and peanut butter until smooth. Beat in the eggs, one at a time until well blended.
3--Combine the flour, baking soda, and salt: stir into the creamed mixture. Mix in the oats (and chocolate chips if using) until just combined.
4--Drop by teaspoonfuls onto ungreased cookie sheets (I used parchment paper lined sheets). Bake for 10 to 15 minutes (my oven needed 15 mins), or until just light brown. Don't over-bake. Cool on cookie sheet for 10 minutes before removing them to a rack to finish cooling. Store in an airtight container.
Enjoy---Lori
