“I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.” - by LMCBSOP
Ingredients
Adjust Servings
Original recipe yields 2 dozen
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.
Nutrition
Amount Per Serving (12 total)
- Calories
- 509 cal
- 25%
- Fat
- 28.5 g
- 44%
- Carbs
- 57.9 g
- 19%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"No doubt the *** BEST *** cookies I have ever made !!! I added the spice ginger, but omitted the crystallized ginger. Then I added chopped walnuts. WOW - these are fantastic!!!!..." See more"
Gaijingal
"Great cookies but too much sugar/salt in this recipe. If you are going to take out the candied ginger, then you need to cut the salt for sure. I cut half the shortening, half the sugar, and half the s..." See morealt. Then I grated in a tbsp or 2 of fresh ginger instead of a cup of candied. Really good cookies!"
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