These came out crispy all the way around, thin and chewy! I refrigerated the dough between batches to help them hold their shape and rolled them into balls and they still spread quite a bit. I really liked the way they came out so I wouldn't change it, but you could add a little more oats or flour if you wanted them thicker.
These baked up beautifully on both the silpat and the baking stone. I baked for about 12 - 12 1/2 minutes per batch. One I let sit in an extra couple minutes and they were still great - just darker and a little crunchier than the others. Hubby liked the ones that were still really soft and not very crispy, I liked the golden brown mostly crispy ones. However you like them, if you enjoy peanut butter cookies make these!!
I used chunky peanut butter and Reese's pieces and loved how they came out!!
Here is the link to the original recipe.
Oatmeal Peanut Butter Cookies By: on AllRecipes.com
- 1/2 cup shortening
- 1/2 cup margarine, softened
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick-cooking oats
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.