| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1/2 cup vegetable shortening

1/2 cup butter, softened

1 cup firmly packed brown sugar

3/4 cup granulated sugar

2 large eggs

2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups all-purpose flour

1 cup creamy or crunchy peanut butter

1 cup quick-cooking oats

1. Preheat oven to 350*F (175*C).
2. Cream together shortening, butter, sugars, and peanut butter. Add eggs and mix well. Add baking soda and salt, combine thoroughly.
3. Stir in flour and oats until just combined.
4. Drop by tablespoonfuls onto ungreased baking sheets and bake for 15 minutes or until just light brown. Do not over bake.
5. Transfer and cool on wire racks. Store in an airtight container.

Makes 4 dozen.