Peanut Butter Oatmeal Cookies Recipe

Directions

Preheat oven to 350 degrees F (180 degrees C).
In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.

Reviews (160)

126

Kim

Jan. 25, 2004

"My family loved these cookies. I use butter in cookies instead of shortening and also added raisins. I have a request to always have these baked and handy!..." See more"

LEENASMOM

Jan. 25, 2004

"these were the best peanut butter cookies i've ever had. i made them twice, once i did not press them down as hard, and they were nice and chemy, and the second time i flattened alot and they were won..." See morederfully flaky. gotta try these.. using butter makes them nice and buttery tasting..lave them!!!"

Shezzza

Oct. 5, 2007

"I followed the recipe exactly only added a teaspoon of cinnamon and a cup chocolate chips. They won't eat anything in my house without chocolate in it. My cookies were not crumbly and dry at all they ..." See morewere chewy and moist. I did use a reduced fat peanut butter I don't know if that had anything to do with it and the shortening I used was butter flavored. This recipe was a great way to "hide" the whole-wheat flour, usually you have to use a blend of white and whole-wheat flour. The peanut butter was prominent which masked the taste of the whole-wheat and the oatmeal masked it's grainy texture. I thought these cookies were plenty sweet enough. The only thing I would like to reduce is the amount of shortening by replacing it with apple sauce to make it a slightly more healthier alternative."

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