Peanut Butter Oat Rounds
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.
Total TimePrep:/Total Time: 30 min.
Makesabout 6-1/2 dozen
- 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.
Editor's NoteReduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts1 each: 160 calories, 9g fat (2g saturated fat), 11mg cholesterol, 115mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 3g protein.
Originally published as Peanut Butter Oat Rounds in Quick Cooking November/December 2001
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