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.
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.
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