- 1-1/2 cups shortening
- 1-1/2 cups peanut butter
- 2 cups packed brown sugar
- 3 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 3 cups quick-cooking oats
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- In a bowl, cream shortening and peanut butter. Add brown sugar, eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 12 minutes or until done. Yield: 6 dozen.
Reviews for Peanut Butter Oatmeal Cookies
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"Great quick cookie! Absolutely adorable...."
"I've been making this recipe since it first appeared in "Taste of Home" in 2007 - the recipe card is stained and tattered, I've shared it with many, and I don't even bother to make any other recipe - These are THE BEST EVER! I add a cup of chocolate chips, 1/2 cup pecans, and use real eggs - usually make a triple batch and freeze 2 dozen per bag. Oh - and I use real salted butter instead of shortening..."
"FABULOUS!!! CUT THE RECIPE IN HALF AND USED BUTTER FLAVOR SHORTENING....ONLY 1/4 CUP CHOLATE CHIPS AND ADDED SOME CHOPPED NUTS. THIS IS THE ONLY COOKIE RECIPE FOR ME, FOR NOW ON! MANY THANKS!! /arnetage68JUST BAKED THESE AGAIN, AND EXPERIMENTED BY COMBINING ALMOND NUT BUTTER WITH PEANUT BUTTER. ALSO ADDED 1/2 C. BLUEBERRIES IN CONJUCTION WITH THE 1/4 C. CHOCOLATE CHIPS. SENSATIONAL!! also raised oven temp to 375"
"Wow. I made this recipe. Was really soft, but kinda crispy on the outside. I added 1 cup of chocolate chips and 1 cup of butterscotch chips. Made 76 large cookies. Very tender inside, but crisp outside. Not too sweet. Will definitely keep this recipe and make again!"
"Per other reviews, I used sweet butter, halving the recipe, using 2 eggs, making the dough too soft, so I put in 1/4 cup cocoa. That somewhat changed the flavor. I'll see what my grandkids think."