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Oatmeal Peanut Butter Cookies

SUBMITTED BY: Michele PHOTO BY: jenathomas

"A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe."

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Read Reviews (847)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	1 Hr
Original recipe yield 4 dozen

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

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REVIEWS

Reviewed on Nov. 6, 2006 by CARIST

These are fantastic! I've made them several times, and I find that I like them with extra... MORE

Reviewed on Oct. 24, 2003 by ZJSGRAM

HAD TO TRY AFTER READING REVIEWS AND MADE MODIFICATIONS...MY FAMILY RAVED ABOUT THESE...BEST I... MORE

Reviewed on Nov. 7, 2007 by naples34102

Over analyzation and discussion is just not necessary with this recipe. It is, quite simply, a... MORE

Reviewed on Dec. 6, 2003 by Jennifer

ABSOLUTELY INCREDIBLE! I subsituted 1 cup of butter instead of the margarine and shortening... MORE

Reviewed on Dec. 6, 2003 by ilovetocook

How could someone complain about this recipe? I am not a cookie baker novice, and these... MORE

Reviewed on Oct. 26, 2003 by TOMVSGIRL

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

TOMVSGIRL
Oct. 26, 2003

This recipe is very good. I doubled the recipe, and then added 2 extra cups of oats regular, not quick cooking). I also added 2 tsps of Almond extract. I also used crunchy peanut butter. These are very easy to bake. You know they are done when they look wrinkled. Be careful not to move them off the cookie sheet before they cool or they will break apart. But if one should crack, careful move it to the cooling rack and gently smoosh together. When it completely cools the cookie will be "healed" You can get a lot of cookies on a tray as the cookies do not spread much. I got 27 on 16" pizza stone. I use a small scoop so as to have uniform size cookies. Oh and I used unbleached flour except for one cup, which I used whole wheat flour. (Just a little bit of goodness in our goodies.) We make many dozens of different types of cookies for xmas gifts. With as chaotic as life can get with a large family, we only make drop cookies, and only those that look nice, taste delicious, and freeze well. This recipe fit the bill! The kids think chocolate chunks would make an excellent addition to this recipe.

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26 users found this review helpful

This recipe is very good. I doubled the recipe, and then added 2 extra cups of oats regular,... MORE

Reviewed on Aug. 24, 2006 by deerefam4

Very good! I too increased the following ingredients: PB 1 1/2 cups, oats 2 cups and added 1... MORE

Reviewed on Nov. 13, 2006 by MommyFromSeattle

Soooo Soft and Chewy! This was a perfectly soft, not-overly sweet peanut butter cookie. I... MORE

Reviewed on Jul. 23, 2003 by DREGINEK

Very good cookies! We used 2 cups of oatmeal (the 1 cup it called for just didn't seem like... MORE

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