Saturday, August 21, 2010

I Tweaked This Oatmeal Cookie!

I found this recipe (for the life of me I can't remember where I found it online!) and really liked it, but I HAD to make some changes. First it calls for 1 1/2 cups flour, but I substituted 1/2 cup unbleached flour with whole wheat flour (next time all go for more!). Then it called for 1 cup peanut butter, but I used equal parts peanut, almond, and NUTELLA! lol I can't enjoy anything unless there's chocolate involved! I also used old fashioned oats...I like them better. They came out so abso-freakin-lutely delicious! It's also my first time using a cookie recipe that calls for shorting. I think it gave the cookies a nice gooey texture, with a slight crisp on the outside...LOVE IT!

Here is the original recipe:


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

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.

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