Thursday, March 4, 2010

Oatmeal Peanut Butter Cookies

I had a hankering for peanut butter. But what's new, right? If you know me at all, then you know I'm a peanut butter-aholic.  But this isn't about me. Nope, not at all. I needed to whip up a batch of cookies for the weekly bake sale at church. These people need their cookies. (Seriously.) And I'm happy to oblige. (Most of the time.) :) In any case, I wanted a new recipe. Spice things up a bit.

This recipe isn't exactly new. It's more of an adaptation of the Chocolate Chip Oatmeal Peanut Butter Cookies I invented for my husband some years ago. Mostly, it's just subtracting the chocolate chips. But it's definitely a big enough difference that it's totally worth printing. So here you be.

Adapted from and

½ cup shortening
½ cup margarine, softened
1 cup peanut butter
1 cup packed brown sugar
¾ cup white sugar
2 eggs
1 tsp vanilla
1½ cups all-purpose flour

2 tsp baking soda
1 tsp salt
1½ cup quick-cooking oats

Preheat oven to 350 degrees F.  In a large bowl, cream together shortening, margarine, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time until well blended.
Combine the flour, baking soda, and salt in a separate bowl.  Add into the creamed mixture in three additions. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

1 comment:

  1. I wish I had a few of these with ice cold milk right now - they look delicious.