I spent an hour or so scrolling through Pinterest the other night and found a cookie recipe from the food charlatan that I knew I needed to make as soon as humanly possible. It basically called to me when I saw it. Why? Well for starters, I just plain love peanut butter. I also love cookies made with oats. Also, I felt like the girl who shared the recipe was a girl after my own heart as she used half butter, half crisco in her recipe which is one of my go-to ways for making the best cookies in the world. (The other is using brown butter.)
Oddly, I had no brown sugar on hand and had to run to the store before I could make these. I don’t think that has happened to me in … like ever. Not in my entire life. But the recipe looked good enough where I wanted to run out and buy an ingredient just so I could make these cookies.
For my slightly modified version of this fabulous cookie, see below.
- ½ c. (1 stick) butter, softened
- ½ c. crisco
- 1 ¾ c. brown sugar
- 1 c. peanut butter (creamy or chunky)
- 2 eggs
- 1 tsp. vanilla
- 1 ½ c. flour, leveled
- 2 tsp. baking soda
- 1 to 2 tsp. salt*
- 1 c. quick oats
- ½ c. old fashioned oats
- In a large bowl or stand mixer, beat the butter and crisco for 2 minutes, scraping the sides and bottom. Add the sugar and peanut butter. Beat until incorporated. Add eggs and vanilla. Beat well, scraping sides and bottom.
- Add flour baking soda and salt, then beat in gently leaving some flour streaks. Add the quick oats and old fashioned oats. Stir until incorporated but do not over mix.
- Cover the bowl and chill the dough in the fridge for 1 to 3 hours (or overnight). When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper. Use a 1/4 cup measuring cup or cookie scoop to measure out the dough. I got 8 cookies on each sheet.
- Bake the cookies at 350 for 9-10 minutes until the centers are almost done being shiny. The edges should be firm. Be careful not to over bake. You can bake both sheets at the same time on two separate racks. Halfway through swap the cookie sheets from top to bottom and bottom to top.
- Let cool on the sheet for 5 minutes before removing to a cooling rack.
*I accidentally added two teaspoons of salt. The original recipe calls for one. I loooooove salt and did not think the cookies were too salty. However, someone who isn’t overly fond of salt or is watching their sodium intake should consider sticking to the one teaspoon.
I think these cookies are divine. Divine enough to eat three straight out of the oven. And three more the next day.
When it says to be careful not to overtake, you must heed this warning. I cooked them less than 10 minutes and though they were not overcooked by any stretch of the imagination, the bottoms were already starting to get a bit too dark for my liking.
The cookies don’t spread very much. If you want a flatter cookie, consider pressing down on the dough before baking.