We baked some Peanut Butter Oatmeal Cookies this weekend and they were deeeelicious. But before we got going, we ran into a little snag...we ran out of butter and the recipe calls for 1/2 cup of it! I already had the crisco shortening and thought about just using all shortening but then I spied the butter converter for Filippo Berio Olive Oil on my fridge and thought, "hmmm...I wonder..." To convert it, all I needed was 1/4 + 2 T of oil. I mixed it in and hoped for the best. The results were fabulous! These cookies are SO good! I am including the recipe below for your enjoyment. The best part? Well...you can freeze them! Yes! Freeze them and no need to thaw. Believe it or not they taste delicious and are a fabulous treat on a super hot day!
Ingredients
- 1 cup shortening
- 1/2 cup butter (I used 1/4 C. + 2 T. Filippo Berio Olive Oil)
- 1 1/2 cups peanut butter
- 2 cups packed brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups quick cooking oats
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
- Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
- Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.
