The Humpherys Family

Oatmeal Peanut Butter Cookies

Source  All Recipes
Recipe Added:  11/9/2011
1/2 cup shortening
1/2 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 cup quick-cooking oats
Preheat oven to 350F. In a large bowl, cream together shortening, butter, brown sugar, white sugar, and peanut butter until smooth. Beat in eggs one at a time until well blended. Combine flour, baking soda, and salt; stir into creamed mixture.

Mix in oats until just combined. Drop by spoonfuls onto ungreased cookie sheets. Bake 10-15 minutes, or until light brown. Don't over-bake. Cool and store in an airtight container.
Notes
For flat cookies, there are two likely problems: a) fat is too warm. The shortening/marg/butter should be almost chilled; just barely warm enough to be creamed with the sugar. Also, don't cream them so long that the fat warms up; b) warm baking sheets. If you put dough onto a cookie sheet still warm from the last batch, it could spread. It's best if both the dough and the pan are cool.
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