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Crunchy Peanut Butter Cookies

Peanut butter and oatmeal – not flour – binds together these delectable treats together.  Perfect with a cold, tall glass of Stew Leonard’s milk!

 

Preparation Time: 15 to 20 MINUTES

 


Cooking Time: ABOUT 20 MINUTES

 


Yield: 3 dozen 3-inch cookies

Measurements Ingredients Savings Availability
4 oz. (1 stick)  Butter Weekly Special $2.99 ea. or 2/$5 - Save $0.98 Add to Shopping list
 

Unsalted. Room Temperature

1/4 cup  Shortening $ Add to Shopping list
1 cup  Peanut Butter $ Add to Shopping list
1 cup  sugar $ Add to Shopping list
Extra Large White Eggs Weekly Special $1.99 - Save $1 Add to Shopping list
1 cup  Oatmeal $ Add to Shopping list
 

Uncooked

1-1/2 cups  flour $ Add to Shopping list
1/2 tsp.  salt $ Add to Shopping list
1/2 tsp.  Baking Soda $ Add to Shopping list
1/2 cup  Chocolate Chips $ Add to Shopping list
  sugar $ Add to Shopping list
 

For garnish

1. Preheat the oven to 350 degrees. Grease a cookie sheet.

 

2. Beat the butter or margarine, vegetable shortening, peanut butter, and sugar in an electric mixer for 2 to 3 minutes until light and creamy. Add the egg and beat just to combine.

 

3. In a separate bowl, combine the oatmeal, flour, salt, and baking soda. With
the mixer set at low speed, blend the dry ingredients into the butter mixture. Stir
in the nuts or chips.

 

4. Form the dough into 2-inch balls placed 2 inches apart on a cookie sheet. Press the cookies with the back of a fork to flatten slightly. Sprinkle with sugar. Bake on the center rack of the oven for 18 to 24 minutes. Cool the cookies on a wire rack.