Oatmeal Peanut Butter Cookies

Allrecipes.com. By the way, do take the time to check it out because I find their reviews immensely helpful!

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 cup chocolate chips (my addition)

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Notes:
I love these tips someone posted for this recipe!

For those who get flat cookies, there are three likely problems:
a) your fat is too warm. Your shortening/marg/butter should be almost chilled--just barely warm enough to be creamed with the sugar. Anything warmer, and you're likely to spread. 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, you're asking for it. It's best if both the dough and the pan are cool;
c) if neither of the above seems to be the problem, try adding another 1/4 cup of flour (or just make sure you were adding the proper amount in the first place).

For myself, I used cold butter, and only butter, no shortening or margarine, cut into tiny pieces to cream with the sugar.

I used 1/2 cup of each sugar, which I'm finding sweet enough.

As noted above, I added 1 cup of chocolate chips. It could even use more! Mmmm.

I made sure the pans didn't get warm before baking, kept the ingredients cold, didn't overmix, but had a few cookies spread a bit. As I was mixing it, I thought I could add more oatmeal, but didn't. Maybe that would have kept the cookies a little more compact and less spread-y.

I used crunchy peanut butter.

There is some discussion in the recipe review section about the saltiness of this recipe. Because I reduced the sugar by quite a bit, I find there is a bit of a salty taste. I might reduce the salt to 1/2 tsp.

Interesting Tips

Found this on allrecipes, which is packed with good info!!! For those who get flat cookies, there are three likely problems:
a) your fat is too warm. Your shortening/marg/butter should be almost chilled--just barely warm enough to be creamed with the sugar. Anything warmer, and you're likely to spread. 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, you're asking for it. It's best if both the dough and the pan are cool;
c) if neither of the above seems to be the problem, try adding another 1/4 cup of flour (or just make sure you were adding the proper amount in the first place).

Roasted Pork Loin

Surprise, surprise. Another one from allrecipes! Here's what the contributor writes: "This roast is great holiday fare, with incredible seasoning. But it's too good to save just for special occasions. It makes a warm, satisfying supper anytime. I'll often serve it with potato pancakes, applesauce and carrots. -Grace Yaskovic, New Jersey"

1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
3 tablespoons butter or margarine
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 (4 pound) boneless pork loin roast

In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325 degrees F for 2-3 hours or until a meat thermometer reaches 160 degrees F-170 degrees F. Let stand for 10 minutes before slicing.

Notes:
I love the idea of making the roast as written, however, I didn't have as much time to do it that way. I tossed in a bunch of celery (maybe a cup), 2 Tbsp of butter, and a medium onion chopped in with the meat and sprinkled the seasonings over it. I should have rubbed the seasonings on the meat before putting the celery and onion in, but it turned out just fine. I covered the baking dish with foil and baked it at 350 for an hour.

I took the seasoned drippings and made a cream gravy, adding a little extra paprika and thyme for flavor, and served with potatoes.

I suspect this would work very well in a slow cooker as well.