These delicious cookies are a recent find…and an immediate hit! While not actually healthy, they are a little better than your average cookie. Therefore, in my book, healthy and worthy of being eaten a few times a week. LOL
They are a slightly-crisp, slightly-chewy and just soft-enough cookie. If you eat them warm, they have a tendency to crumble. So let them cool. Or just be sure you have something under the cookie to catch the crumbs!
The only change I make…as written, I think these are on the sweet side. So I cut back the white sugar by about 1/4 cup (so 1/2 cup instead of 3/4 cup as written).
Peanut Butter Oatmeal Cookies
Yield: 4 dozen
1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar (see note above)
1 cup peanut butter
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats
Preheat oven to 350 degrees.
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. Combine the flour, baking soda, and salt in a separate bowl and 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, or until just light brown.
These freeze great! I freeze the balls of raw dough on a cookie sheet. Once they are flash-frozen, I remove from the tray and store in freezer ziptop bags.