I made this recipe all the time when there were kids around and they were always a favorite. -Grainlady

PEANUT BUTTER OATMEAL COOKIES

1 c. firmly packed brown sugar
3/4 c. sugar
1 c. shortening [I use coconut oil]
1 c. peanut butter (smooth)
2 eggs
2 c. flour
1 c. rolled oats
2 t. baking soda
1/2 t. salt

Heat oven to 350-degree F. In large bowl, combine first 5 ingredients; blend well. Stir in remaining ingredients. Drop by teaspoonfuls, 2-inches apart, onto an ungreased cookie sheet [I cover baking sheets with parchment paper]. Press each with a fork [I use my potato masher]. Bake for 8-12 minutes, or until golden brown. Immediately remove from cookie sheet and cool on baking racks. Makes 60-70 cookies.

Those sound so good! And it makes like 5 dozen? I'm glad I plan to give them to a friend. I would be in trouble home alone with 70 yummy pb oatmeal cookies:) Thanks so much.

Kate

Kate,

This is a recipe I've made a couple of times. The cookies are light and crunchy, a bit like a light shortbread. They have been snapped up each time I've made them, so the recipe is a keeper!

I don't have quick cooking oats, I use regular oats which I chop up lightly in the food processor. Or just use regular oats. I don't think it makes a lot of difference, just a more or less crunchy texture.

I don't use shortening, I do mine with all butter, but some of the reviews (see link below, LOTS of reviews!) say that shortening makes the cookies crispier. Recipe says it makes 48, but I use a small teaspoon scoop and get a lot more.

INGREDIENTS:
1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.

Cheryl

Here is a link that might be useful: oatmeal peanut butter cookies

Sounds great also. Thank you Cheryl.

Kate

What kind of PB is everyone using? I find that makes a huge difference.

That is a great question. Especially for me since I plan to use the grind it yourself pb from our health food store. I love that stuff. It tastes like what it is, ground peanuts:)

Kate

I used Kirtland peanut butter which was just roasted Valencia peanuts and sea salt. But it was all recalled when the news about contamination at the Sunland factory came out. I haven't made my recipe since then. DH gets his pb from Whole Foods. I've been planning to makes these cookies again but I'm also not sure which peanut butter to use. I really liked Costco's pb and it was great for baking.

Cheryl

Back in the 70s(or was it 80s?), I sent for a little paper-back cookbook from the Quaker Oats Company. I still use two recipes, one being their Peanut Butter Crisscross Cookies. The only thing I do differently is use butter instead of shortening or half butter and half coconut oil. Also it's a large recipe so I usually cut it in half.

Peanut Butter Crisscross Cookies

1 1/2 cups shortening, soft
1 cup granulated sugar
1 1/2 cups firmly packed brown sugar
3 eggs
One 12oz jar chunk-style peanut butter
3 1/2 cups sifted all-purpose flour
2 teaspoons soda
3/4 teaspoon salt
2 cups Quaker Oats(quick or old fashioned, uncooked)

Beat shortening and sugars together until creamy. Add eggs, one at a time, beating well after each addition. Blend in peanut butter. Sift together flour, soda and salt. Add to creamed mixture; blend well. stir in oats.
Shape to form 1 inch balls. Place on un-greased cookie sheets. With tines of a fork, press to make crisscrosses on each. If dough sticks to fork, occasionally dip fork in flour. Bake in preheated moderate oven(350 degrees F) 12 to 15 minutes. Makes 9 dozen.

What kind of peanut butter?

I often buy peanuts at a reduced price after the holidays and make my own peanut butter in the food processor. I also use powdered peanut butter and reconstitute it with water and add a little coconut oil to smooth out the texture. (Powdered peanut butter is a home food storage staple.) When Dillons (our Kroger associated grocery store) sends me a coupon for a free jar of Kroger peanut butter, I'll use that. The price of an 18-oz. jar of it has more than doubled over the last few years, so it MUST be good...... If I'm feeling wild and crazy I'll make sunflower seed butter and use that for something different.

I'm not one of those "picky" people who choose Jif - because it normally doesn't fit my food budget. We regularly use 18-oz. of peanut butter per month without using it for cookies.

This is our newest favorite peanut butter cookie recipe....

PEANUT BUTTER CRUNCH COOKIES

Heat or microwave to liquefy:
1 stick of butter
3/4 c. peanut butter

Add remaining ingredients:
1 t. baking soda
pinch of salt
2 eggs
1 c. unsalted dry roasted peanuts
1/2 c. raw or roasted sunflower seeds
1/2 c. almond flour (or wheat flour)
1/2 c. palm sugar (or brown sugar)
1/2 c. mini semi-sweet chocolate chips
1/2 c. cacao nibs (optional)

Use an electric mixer to blend. Use a #50 portion scoop to portion cookies and place on a parchment paper lined cookie sheet. Press dough down slightly. Bake in a preheated 375-degree F. oven for 12-minutes.

-Grainlady

Thank you! I'm so glad I asked. When I figure out which one I am going to make and do so I will get back with you. Most appreciated.

Kate

Grainlady - I made your PB Oatmeal cookies today (I even used the potato masher and it worked beautifully!). My daughter shared them with the neighborhood kids - they are a huge hit!

Thanks for the recipe!

WooHoo! :-) They were always favorites here, and I'm pleased they worked out so well for you. The potato masher idea came about when I was making large quantities of these cookies for school, scouts or church events to speed things up a bit.

-Grainlady

I should've added: I used half butter and half shortening. I also added a little vanilla. They are definitely a keeper and will be made repeatedly!