Peanut Butter Oatmeal Whoppers – No flour!

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!

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• Yield: 8 doz 1x

Ingredients

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• 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

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Instructions

1. In a large bowl, cream the shortening, peanut butter and sugars until very light and fluffy.
2. Add eggs one at a time, beating well after each addition. Add vanilla and beat again.
3. Combine oats, baking soda & salt and gradually add to creamed mixture and mix well.
4. Stir in chocolate chips and nuts.
5. Chill dough in the fridge for at least 30 minutes to 1 hour.
6. 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.
7. Remove to wire racks to cool.