Servings: 36 | Yield: 6 dozen
These cookies in the café style are warm and filled with oats and peanut butter. This recipe was given to me by my father, and he told me that this was the recipe he used to make and that my mother loves him even more because of this cookie. It is a very special recipe for me because it became a part of my parent’s love story, which is why whenever I bake this cookie, I always want the best results. I also tend to let my children help as a form of bonding in the kitchen. The cookies are healthier, and it’s a quickly put together a simple one-bowl recipe.
1 ½ cups shortening
1 ½ cups peanut butter
2 cups packed brown sugar
2 tsp vanilla extract
3 cups quick-cooking oats
2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
Preheat the oven at about 350 degrees F (180 degrees C).
Cream the shortening and peanut butter in a mixing bowl. Add the brown sugar, vanilla, and eggs; blend well.
Add and combine the oats, flour, baking soda, and salt; add and blend well to the creamed mixture.
Drop onto ungreased baking sheet by the rounded teaspoonfuls. Flatten with a fork. Bake twelve minutes or till done.
You can make cookies smaller if you like! Simply shape them whatever size you like (make sure they ‘re all the same) and minimize baking time.
You can use any of the oats in your pantry, old fashioned oats, or quick oats you need, everything old-fashioned, fast-paced, or a combo. It is just a personal choice.
You may use smooth or crunchy peanut butter, but I don’t suggest using natural peanut butter.
You can prepare the dough beforehand and bake it the next day
You can freeze the dough using a Ziplock bag, and it will last for 3 months.
Per Serving: 240 calories; 5.5 mg cholesterol; 193.9 mg sodium; 5 g protein; 23.6 g carbohydrates.