Ann Pretty of St. Albert, Alberta is glad to share her family recipe. "These irresistible peanut butter cookies are wonderful with a glass of milk," she notes.
- 1 cup shortening
- 1 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- In a bowl, cream shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture.
- Roll into 1-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Yield: about 6-1/2 dozen.
Originally published as Peanut Butter Oat Rounds in Quick Cooking November/December 2001, p51
Reviews for Peanut Butter Oat Rounds
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Reviewed Dec. 14, 2011
"These were good but a little dry. These are good with a glass of milk, but I wouldn't eat them without milk."
Reviewed Jan. 1, 2011
"These are a tasty change of pace."