Peanut Butter Oatmeal Cookies160 Reviews
“These cookies contain peanut butter and oatmeal.” - by S. Hynek
Original recipe yields 6 dozen
- 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.
Amount Per Serving (36 total)
- 240 cal
- 14.9 g
- 23.6 g
Based on a 2,000 calorie diet
Reviews (160)Rate This Recipe
"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"
"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!!!"
"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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