Normas Oatmeal Peanut Butter Cookies
"This is an old cookie recipe see lard. lol The 1/2 cup lard can be substituted with room temperature butter, margarine and/or vegetable shortening. Can add 1/4 teaspoon powdered ginger."
Original is 50 servings
Ingredients
Nutritional
- Serving Size: 1 (39.1 g)
- Calories 130.6
- Total Fat - 6.2 g
- Saturated Fat - 2.2 g
- Cholesterol - 59.1 mg
- Sodium - 69 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 1.2 g
- Sugars - 8.5 g
- Protein - 4.2 g
- Calcium - 22 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350° F.
Step 2
In a large bowl, cream the sugars, butter, and peanut butter until well blended.
Step 3
Beat in the eggs one at a time.
Step 4
In a separate bowl, combine the flour and baking powder, (ginger if you are using) and stir into the creamed mixture.
Step 5
Stir in the oats just until combined.
Step 6
Roll the dough into balls, place on a ungreased cookie sheet (or use parchment paper), and crosshatch with a sugar dipped fork.
Step 7
Leave space between each ball for spreading.
Step 8
Bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden brown and the tops are set.
Step 9
Cool on the cookie sheet 5 minutes before transferring to a wire rack.
Step 10
You can refrigerate the dough for up to three days. Just let it come to room temperature before rolling.
Step 11
Or freeze the flattened balls on the parchment paper for an hour or two, then transfer to a freezer bag.
Step 12
Bake from frozen, approximately 11 to 14 minutes.
Tips
No special items needed.
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