Anyone like peanut butter cookies?I know--I fixate on baking and all my blogs and photos (well, except for a few) are about food--particularly cookies, cakes, etc.
I wasn't going to post this one but after sampling a cookie, I felt I would be remiss in not sharing this recipe. I'm making roughly 8 doz. cookies for a co-worker for a weekend party. We bartered baking supplies for baking--good deal, right? Her flavors are peanut butter and oatmeal, so I found an oatmeal-peanut butter (or is that peanut butter-oatmeal?) cookie recipe. I'm making these smaller than usual to give her more cookies and making them 1-2-bite cookies for noshing and grazing with ease. Using the smallest cookie scoop for the first time in memory for cookies (I use it mostly at Christmas to make the PB Truffles that Merritt made), I am quite pleased with the size and look. I thought about adding PB chips but decided the chips might make these small cookies hard to shape--feel free to add them, if you wish. I think they would make a great addition (or chocolate chips if you want to go to an oatmeal-PB-chocolate cookie, but I would use mini chips). Perfect size for a tea-party, child, etc.
Here's the recipe. LESLIE, as you will notice, there is no butter in the original recipe, BUT, I switched from margarine to butter. A) because I don't have margarine in my house, B) I think butter cookies taste better. I am leaving the recipe as I received it for you to do as you wish. If you use margarine, always use sticks. The tubs have too much water in the margarine and will take away the thing I think is the best about these cookies--the slight caramelizing of the crust and flavor. Great crunch on the outside but soft yet chewy inside thanks to the addition of the oatmeal. I would think these would be good with crunchy PB since the peanuts are finely chopped. Please see my note at the bottom about the oatmeal. I think the original recipe goes too light on the oatmeal. I increased it by 1/2 the original measurement (weight). You have to try these--they are nearly healthy! :)
Oatmeal Peanut Butter Cookies
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 1 Hour. Makes 4 dozen (48 servings). Printed from Allrecipes, Submitted by Michele
1/2 cup shortening [I used the new trans-fat-free butter-flavored shortening
1/2 cup margarine, softened [I used unsalted butter - 1 stick]
1 cup packed brown sugar (8 oz)
3/4 cup white sugar (5 1/4 oz)
1 cup peanut butter (10 oz)
1 1/2 cups all-purpose flour (7 1/2 oz)
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats (3 oz) [I'd increase to 1 1/2 cups]
Preheat oven to 350 degrees F (175 degrees C).
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 until well blended. Combine the flour, baking soda, and salt; 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 in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
**Doubled the recipe for a large batch--doubles well. Note: I thought the oatmeal was too light in the cookie. I increased the quick oats to 1 1/2 cups (for one batch) or (3 oz)