Nothing too fancy here! I just needed some quick and easy baking therapy on a slow afternoon in Northern Alabama and this is what the end result was…good ol’ peanut butter cookies. These taste just like the inside of a Reese’s cup, so if combined with a little Nutella, I would imagine they would be awesome! If anyone decides to make these, I’d love to hear how they turned out and if you made any changes to the recipe, since there are dozens of ways to modify it. Happy baking everyone! 🙂
Ingredients: (makes about 2 dozen)
- 1/2 cup shortening
- 1/2 cup butter, at room temperature
- 1 cup brown sugar, packed
- 3/4 cup sugar
- 1 cup creamy peanut butter
- 2 eggs
- 2 cups all-purpose flour
- 2 tsp. baking sode
- 1 tsp. salt
- 1 cup quick-cooking oats
- 1 cup semi-sweet chocolate chips (optional)
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together shortening, butter, sugars, and peanut butter on medium speed until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, blending well after each.
- Sift together flour, baking soda, and salt and add into the wet ingredients, little by little. Mix well.
- Add oats and mix until just combined.
- Drop by tablespoonfuls onto an ungreased cookie sheet and bake for 10-12 minutes.
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My mom is going to make these soon and I can’t wait to try them. I’ll let you know how they come out.
My mom made these cookies yesterday. She didn’t use the chocolate chips but otherwise made the receipe as is. For some reason the cookies didn’t turn out great. They crumbled to pieces, and parts of them were googey while other parts were almost burnt. I think she going to try them again soon to see if she can make them better.
Caitlin,
To begin with, I have been so inspired by all of the beautiful-looking desserts you have made and posted to your blog. And, although I would really like to try to make your cherry pie (among other things), I decided to start with these peanut butter oatmeal cookies. We thought they turned out Great, although I pretty much severely alterered the recipe (I know – shame on me!). Instead of butter, I used Smart Balance. For the sugar – I mixed 1/2 sugar & 1/2 splenda. For the peanut butter, I used 1/2-fat crunchy peanut butter and 1/2 “Dark Chocolate Dreams” peanut butter (ilovepeanutbutter.com). For the eggs, I used the equivalent of Egg beater eggs. And for the flour, I used stone ground whole wheat flour. Believe it or not, they really did turn out good, and didn’t even taste low fat. I will send you some pictures in email, too. Thanks again for keeping this blog going Caitlin. I wish you the very best in whatever cooking or baking field you may end up getting into. Blessings, Kelly