Thursday, January 27, 2011

Oatmeal Peanut Butter Chocolate Chip Cookies

One of the many many food gifts our family had received for the holidays is a jar of Skippy Peanut Butter. It was actually given to my cousins family then her turning out to give the jar to us because she couldn't find any use of it since the little kids don't like its taste. It's more salty than sweet which is not very appealing to the Filipino palate when it comes to peanut butter. Well that's per observation though I don't mean to generalize. 

And so I make use of it by pairing it with jelly as in PB&J sandwich. They mix together so well that I end up gobbling up not just one but a few more sandwiches. I have also thought of making cookies out of them. And so I browsed through Tastespotting again [my go to site] for a good peanut butter cookie recipe. I decided on this one from Confabulation in the kitchen because of the rave reviews. The only little tweak I did was adding a cup of chocolate chips. I then teamed up with my cousin and her kiddos so we could bake in the new oven of their new house since her mom keeps asking me to 'baptize' her oven. hihi :D

Here's one of my neices with the waiting batch of cookie doughs

Us patiently waiting...

...for these babies to cook. 

And Voila! Beautiful and uberly tasty cookies!!! 

The perfect blend of Peanut butter, Oatmeal and Chocolate. 
Mmmmmmmmmmm :P

Oatmeal Peanut Butter Cookies

Adapted from AllRecipes

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. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, beat shortening, butter, sugars and peanut butter until smooth, about three minutes. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk the flour, baking soda and salt. Add to peanut butter mixture and mix well. Fold in oats, stirring until just combined.
4. Drop by teaspoon-fulls onto cookie sheets.
 Bake 10 to 15 minutes, or until cookies are just brown on the edges. Cool for a couple of minutes on sheets before moving to wire racks to cool completely. Store in an airtight container.

Thanks,  Abby of Confabulation in the Kitchen for sharing this recipe. This sure is a keeper! 

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