So then I was motivated by Mother's Day. I still didn't have any shortening, but I found this recipe for Oatmeal Peanut Butter Cookies and figured I could just substitute butter for the shortening. I also didn't use margarine like the recipe calls for, just butter. Shortening would have helped give this cookie some heft and crispiness, but the butter adds a delicious flavor, which I know my mom will like.
I also added dried cranberries to some of the cookies. Yummy! The tartness is a great contrast to the sweet and salty cookie.
One recommendation, add more oats if you like them. I wish I would have, it would have given more texture and substance to the cookies. And made them (at least in my mind), seem healthier.
All in all, it's a yummy cookie that isn't too sweet.
Oatmeal Peanut Butter Cookies Yield 4 dozen
Prep Time: 15 Min Cook Time: 10-15 Min Ready In: 1 Hr
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:
- 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.
Nutritional Information:
Amount Per Serving Calories: 120
Total Fat: 7.1g
Cholesterol: 9mg
1 comments:
mmm yum! cookies rock.
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