Yield: 108 cookies
|1½ cup||Shortening; soft|
|1 cup||Granulated sugar|
|1½ cup||Brown sugar, firmly packed|
|12 ounces||Chunk-style peanut butter|
|3½ cup||Sifted all-purpose flour|
|2 cups||Quaker Oats, uncooked (quick or old-fashioned)|
Beat shortening and sugars together until creamy. Add eggs, one at a time, beating well after each addition. Blend in peanut butter. Sift together flour, soda and salt. Add to creamed mixture; blend well.
Stir in oats.
Shape to form 1-inch balls. Place on ungreased cooky sheets. With tines of fork, press to make crisscrosses on each. (If dough sticks to fork, occasionally dip fork in flour.) Bake in preheated moderate oven (350 F.) 12 to 15 minutes. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias