These cookies are a very good and a change from the normal peanut butter or oatmeal cookies. I bake some and told my friends they are different so they tried them and loved it. The batch I made was gone before I knew it. What I like about these cookies is they can be made healthy. So if you want to go the healthy way I have a great recipe for you but you can cook them the regular way also. These cookies are great for kids, parties, gifts or just a get together with your friends or family. If you like oatmeal chocolate chip cookies, you'll love these oatmeal cookies. They're soft and chewy and sure to become one of your favorite oatmeal recipes. The cookies stayed moist, slightly chewy and fresh tasting for several days when stored in an airtight container, so these are a great option if you want to bake a batch over the weekend and keep it around during the week. Don't over-bake cool and store in an airtight container. Do not cook to long you want them to be slightly puffed and a very light golden color on the bottom. They will not appear to be done at this point, but will continue to bake while cooling. If you are looking for a healthier version of traditional peanut butter cookies, this recipe is just what you need. This recipe calls for natural peanut butter, which has less sugar and gives the cookies a richer peanut flavor. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. For those who get flat cookies, there are three likely problems: your fat is too warm. Your shortening, margarine, butter should be almost chilled-just barely warm enough to be creamed with the sugar. Generally I prefer all butter for my cookies, but sometimes, as with this cookie, the shortening, butter combo is for a reason-shortening for a little heft and crispiness, and butter for flavor. I added chocolate chips, peanut butter chips and white chocolate chips to the occasional cookie for a nice treat! These cookies contain peanut butter and oatmeal. In a mixing bowl, cream the shortening and peanut butter. I use butter in cookies instead of shortening and also added raisins. You can makes large batch and the cookies freeze well. Good with milk or coffee taste great with these peanut buttery oatmeal cookies. My cookies were not crumbly and dry at all they were 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. 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. This recipe is the regular ingredients. Preparation: Cream butter, peanut butter, and sugars, beat in egg, syrup, and vanilla. Combine the flour, baking soda, and salt, stir into the creamed mixture. Also, don't cream them so long that the fat warms up. Combine oats, peanut butter, flour, baking soda, and salt, add to the creamed mixture and mix well. 2 Cups of sugar (that is NOT a typo, as I thought the first time I made them and poured in the sugar! It takes 2 full cups) 1/2 tsp Salt 1/2 cup margarine (can sub vegan margarine here) 1/2 cup milk (can sub Silk Soy Milk here) 1/2 cup peanut butter 2 and 1/2 cup oatmeal Mix the first 4 ingredients into a large pan over medium heat on stove stir semi-vigorously and consistent for 5 minutes. Remove from heat and quickly stir and mix in the peanut butter and the oatmeal. Drop by the rounded teaspoonfuls onto ungreased baking sheet. Gradually add the flour, baking soda, cinnamon and the salt. Alternate cookie sheets while baking, using a cooled sheet for even baking. Makes 30 to 40 cookies.
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