Two of my husband’s favorite cookies are oatmeal cookies and peanut butter cookies. When I saw this recipe from "Deseret Recipes" that combined both, I had to try them. This is a big recipe – even with my 5 quart pro style Kitchenaid, I had to get my husband to stir in all the oatmeal. We baked 4 dozen and he portioned out the remaining 4 dozen close together on a half-sheet pan that I covered and put in the freezer. Later I rolled up the parchment, cookies and all, and put them in a gallon freezer bag and put them back in the freezer. I pull off what I want and bake them in my toaster oven whenever we want some freshly baked cookies, usually about the same time or a minute more baked from frozen.
I put some extra peanuts in all of them, and some chocolate chips in a few for me. Very good!
Peanut Butter Oatmeal Cookies
1 ½ Cups Shortening -- (10 1/2 ounces)
1 Cup Sugar -- 7 ounces
1 ½ Cups Brown Sugar -- firmly packed (12 ounces)
3 Large Eggs
1 ½ Cups Peanut Butter -- (15 ounces)
3 ½ Cups Sifted All Purpose Flour -- (about 14 ounces)
2 Teaspoons Baking Soda
¾ Teaspoon Salt
Cream shortening and both sugars. Add the eggs one at a time. Blend in peanut butter.
Sift flour, soda and salt together and add to creamed mixture. Stir in oats and blend well.
Drop by teaspoonful’s (size 60 scoop) on ungreased or parchment lined cookie sheets. Bake at 350° for 12-15 minutes.
Optional: 1-1 1/2 cups chocolate chips or raisins.
Use less flour, as recipe calls for "sifted flour”, which means it's sifted, and then measured carefully, resulting in 4 ounces instead of 4 1/2 ounces of flour per cup.
Made 8 dozen with a size 60 scoop.
2013 Cost: $4.28 or 5¢ per cookie
Yield: "8 – 9 Dozen"
Per Serving : 93 Calories; 6g Fat (52.5% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.