I love peanut butter cookies, but this recipe was different from others because it includes oats. They were absolutely delicious, with the perfect texture. You have to let them cool on the pan for a bit before moving to a cooling rack, but then you must eat some while still slightly warm! With a glass of milk, there's nothing better.
Grandma's Peanut Butter Roundup Cookies
Makes 5 dozen
1 cup shortening
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 cup creamy peanut butter
2 cups gluten free 1:1 flour (Bob's Red Mill 1:1)
2 teaspoons baking soda
1/2 teaspoon salt
1 cup quick oats
Beat shortening and sugars together until creamy. Add eggs and peanut butter. Beat well. Sift flour, soda, and salt together, then add to creamed mixture. Mix well. Stir in oats. Shape into 1-inch balls. Place on ungreased cookie sheet and press crisscross with fork. Bake at 350° F for 8-10 minutes.
We have a favorite peanut butter cookie recipe that includes chocolate chips and has no flour, so it's been a while since I've eaten a peanut butter cookie just to enjoy the peanut butter. These were so light, crisp on the outside, and chewy on the inside. Definitely a milk cookie. I topped mine with some coarse sugar too.
It's also been different for me to use shortening in baking. I'm such a butter person. I have to check the saltiness of things because the butter adds salt, so it's lacking some when made with shortening. It does give a different texture, but we've liked the change. The oats really just add to the texture. You don't notice them when eating the cookies. I would say this is definitely a recipe to try if you are a fan of peanut butter cookies.
Recipe Source: Recipe adapted from a recipe of my Grandma Carol Preece