Peanut Butter Crisscross Cookies
Yield
5 dozenPrep
20 minCook
15 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vegetable shortening
soft |
*
|
| 1 | cup |
sugar
granulated |
|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| 3 | large |
eggs
|
|
| 12 | ounces |
peanut butter
chunky |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 2 | cups |
rolled oats
uncooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vegetable shortening
soft |
*
|
| 237 | ml |
sugar
granulated |
|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 3 | large |
eggs
|
|
| 346.8 | ml/g |
peanut butter
chunky |
|
| 828 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 473 | ml |
rolled oats
uncooked |
|
Directions
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.
Bake in preheated moderate oven at 350℉ (180℃). for 12 to 15 minutes.
