This cookie is such a winner that it’s worth bringing to your attention!
I might also tell you right up front, that absolutely NO FLOUR is needed.
I love a good Peanut Butter Cookie. It has to be crisp around the edges, but have that melt in your mouth consistency. As I was thumbing through a Taste of Home Cookies cookbook, I spotted a Peanut Butter oatmeal cookie recipe. There wasn’t a pretty picture that swayed me to try this recipe, but rather a caption. The caption beside the recipe captured me.
The author Stacia McLimore writes; “I’m not surprised when people say these are the best cookies they’ve ever had!”
That intrigued me enough to read through the entire recipe. At first glance, I thought there must be a typo. No flour! Lots of Old Fashioned style Oats though. I checked to make sure that I had all the ingredients I needed. I did, all but one. I didn’t have any chocolate chips in this house. Well, I did . . . but very few of them. I have a habit of eating frozen semi-sweet chocolate chips right from the freezer. A few chips when I’m having a sweet attack, will always suffice me. It keeps me from eating cookies! Remember . . . you can eat one cookie!
I did have a bag of Peanut Butter M&M’s though, and figured that they would work just fine. This recipe doesn’t call for raisins, but I did throw in 1 cup for good measure. You won’t be disappointed, unless you don’t like raisins. Dried cherries would be really good as well.
This recipe makes about 8 dozen cookies, so you can eat one and take a few plates to neighbors. You could even freeze the balls of dough on baking sheets, then transfer the frozen balls of dough to zip-loc bags for baking later.
My notes: Did it pass the NDR? – A good cookie, has to pass the next day rule. If the cookie is still soft & chewy by day 2 and possibly 3, it passes. This cookie passed the test.
Peanut Butter Oatmeal Chocolate Whoppers – No flour!
- Yield: 8 doz 1x
- 1–1/4 cups butter-flavored shortening
- 1–1/4 cups chunky or smooth peanut butter
- 1–1/2 cups packed brown sugar
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 4–1/2 cups old-fashioned oats
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 package (11-1/2 ounces) milk or semi chocolate chips
- 1 cup chopped nuts
- optional items:
- 1 to 1-1/2 cups raisins
- add M&M’s in place of chocolate chips
- In a large bowl, cream the shortening, peanut butter and sugars until very light and fluffy.
- Add eggs one at a time, beating well after each addition. Add vanilla and beat again.
- Combine oats, baking soda & salt and gradually add to creamed mixture and mix well.
- Stir in chocolate chips and nuts.
- Chill dough in the fridge for at least 30 minutes to 1 hour.
- Drop by ice cream scoop or tablespoonfuls 2 in. apart onto cookie sheets. Bake at 350 degrees for 10-12 minutes or until just golden brown.
- Remove to wire racks to cool.