You’ll have to forgive me for today’s lack of finished product photo. I am embarrassed that I forgot the most important shot, but let me assure you that the cookies looked as delectable as they tasted. I promise that I will provide a photo soon in order to prove that I’m not feeding you a yarn. This cookie recipe is almost 100 years old, which was given to my mom and then to me.
Peanut butter cookies have always been a downfall for me. I have always loved them more than pretty much any other cookie. This may be due to my natural love of peanut butter. You eat it from a spoon too, right? We didn’t use my favorite peanut butter in this recipe, because I wasn’t sure how White Chocolate Wonderful would add to the recipe, but I think that we may have to try this next time. It’s always fun to experiment with recipes.
I am personally sort of anti-shortening most of the time as well. I refuse to make a buttercream with shortening for instance, but I do believe it has it’s time and place. Shortening can definitely add to a recipe but just remember that water is not the first go to in order to make your hands feel less slick. I suggest wiping them down with a paper towel first and then washing.
Eggs are an important part of most recipes or at least in baking. These help everything get all nice and able to stick together. Now, I’ve tried a few vegan recipes that have other forms of moisture that work just as well so feel free to play around. This recipe is easily vegan friendly.
This was the most surprising ingredient to me. I had NEVER ever thought to put oatmeal in my peanut butter cookies. I actually still have questions as to what they do for the recipe other than add texture and of course an extra flavor. I think most elements of a recipe have a job, but I don’t always know what it is. Trust me I tried to google it. If any of you have the answer please let me know.
Basically the best part about cookie recipes to me is that they are SOOOO easy. All you have to do is add all the ingredients in a bowl and mix then bake.
PEANUT BUTTER COOKIES
- 3/4 c brown sugar
- 3/4 c white sugar
- 3/4 c shortening
- 3/4 c peanut butter
- 2 eggs
- 1 1/2 c oatmeal
- 1 1/2 c flour
- 1 tsp salt
- 1. Make into small balls and place on cookie sheet.
- 2. Flatten the dough.
- 3. Bake on 350 for 10 minutes.