Oatmeal Peanut Butter Cookies - Crispy Chewy Perfection!

I loooove these cookies!! We have a thing for peanut butter cookies around here and these ones did NOT disappoint. Hubby said I should have just made the ones we know are good, but I reminded him I have a compulsion to try new recipes and he'd just have to suffer through. :D This is the one he really likes and he said he still prefers that one to this new one.

These came out crispy all the way around, thin and chewy! I refrigerated the dough between batches to help them hold their shape and rolled them into balls and they still spread quite a bit. I really liked the way they came out so I wouldn't change it, but you could add a little more oats or flour if you wanted them thicker.

These baked up beautifully on both the silpat and the baking stone. I baked for about 12 - 12 1/2 minutes per batch. One I let sit in an extra couple minutes and they were still great - just darker and a little crunchier than the others. Hubby liked the ones that were still really soft and not very crispy, I liked the golden brown mostly crispy ones. However you like them, if you enjoy peanut butter cookies make these!!

I used chunky peanut butter and Reese's pieces and loved how they came out!!

Here is the link to the original recipe.

Oatmeal Peanut Butter Cookies By: Michele on AllRecipes.com

  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.


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