Alec's Peanut Butter Oatmeal Cookies
1/4 cup Crisco shortening
1/4 cup (1/2 stick) butter, softened
1/2 cup Chocolate Silk Peanut Butter
----if you don't have this, regular creamy peanut butter works just fine!
1 cup well packed light brown sugar
2 eggs
1/2 tsp Salt
1 tsp vanilla
1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup whole rolled oats
1 cup quick rolled oats
1 1/2 cups all-purpose flour
In a large mixing bowl, combine the crisco, butter and peanut butter. Scrape the bowl. Add the light brown sugar and beat on low until combined, keep beating until light in color. Add the eggs one at a time, scrape the bowl, then add the vanilla.
Slowly stir in the dry ingredients, the salt, leavenings, flour and oats. If you do not have both kinds of oats on hand, use 2 cups of quick or 1 1/2 cups of whole.
Preheat the oven to 350°. Have several parchment covered or silpat lined sheet pans ready. Or you can use a lightly sprayed baking sheet.
Shape into balls the size of a large walnut, I like my #40 scoop. I space mine on my 12x18 sheet pans 3 by 4. About 2-inches apart. Press down lightly with your fingers.
Bake for 10-12 minutes. You don't want to overbake these! They are done when the top barely takes on color, is still moist and puffy, yet the bottom is just coloring. If you bake them too long, they will become crunchy very quickly. Be sure to rotate the pan in the oven in the middle of the baking time. Also, be sure to write down the baking time in your oven and on your pans! It will probably differ from my time.
Cool these on the sheet pans unless you are using a lightly sprayed sheet pan. In that case, you will allow the cookies to cool for about 1 minute and then transfer them carefully to a cooling rack.
The best place to store these cookies (the ones that you are not eating today) is in a zip bag in the freezer. Simply pop one in the microwave for 7 seconds for a warm, tasty treat!
Yield: 2 1/2 - 3 dozen cookies
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A Note from Chefmom…
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This recipe is dedicated to my son, Alec. He loves my peanut butter cookies, and he loves oatmeal cookies, this is a combination of the two. I originally created it because I wanted to use the new Chocolate Silk Peanut Butter on the market, and he took one bite and declared it the best cookie he has ever eaten! That's something coming from the son of a Pastry Chef! And so, the recipe carries his name.
~~~~~~~~~~
Cookie Scoops of all sizes, Bulk Parchment paper, Half Sheet Pans and Silpat liners are all available from:
http://www.bridgekitchenware.com
A Catalog is $3, and well worth it! It's a great company!
|
Â
Â
Â
|
member logon
