• Cooking Time:
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When you take them out of the oven, they look underbaked with only the edges slightly golden. However, don't bake them any longer.


  • 1-1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teasoon salt
  • 1 cup quick cooking oats (I use whatever I have on hand)
  • 1/2 cup shortening (regular OR butter flavored)
  • 1/2 cup butter, softened (not margarine)
  • 1 cup brown sugar, packed
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs


  • Preheat oven to 350 degrees. (325 degrees for a convection oven)
  • Stir together: Flour, baking soda, salt, and oatmeal. Set aside.
  • In a large bowl cream: Shortening, butter, brown and white sugars, and peanut butter until smooth. Beat in the eggs, one at a time, until well blended.
  • Add dry ingredients. Mix until just combined.
  • Drop by tablespoon onto an ungreased cookie sheet. Bake for 10 to 12 minutes OR just starting to brown. Do NOT overbake.
  • Cool 5 minutes before removing from cookie sheet to cooling rack.
  • NOTE: I generally bake the cookies no more than 10 minutes, and the edges are slightly golden. They burn easily.

Categories: Cookies  Dessert 
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