Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies - made dough April 8, 2021 from The Food Charlatan

We are getting into the time of year where the military care packages I send for Soldiers Angels are going to climates that are starting to hit triple digit heat. Which means ingredients like butter are at greater risk of going rancid if the mail times take too long and/or the boxes are in extreme heat for too long. 

Shortening is the recommended substitution for butter in those cases. Which makes me cringe as you know my love for butter. I don't hate shortening per se but it's just not the same as butter goodness.

But since isn't about me and I'm not the one receiving or eating all the baked goods, compromises must be accommodated. Which is what this recipe helpfully does as it uses half butter/half shortening. Peanut butter also fares better in holding up sturdy baked goods as does oatmeal. So this seems tailor made for this kind of care package.

It also goes without saying that this tastes pretty good as well or I wouldn't send it. Mine didn't come out as tantalizing looking as the ones on Food Charlatan's blog so make sure you click over there to see that version. Crisp at the edges, airy but chewy texture and good flavor.

1/2 cup (1 stick) butter, softened

1/2 cup butter-flavor Crisco

1 cup brown sugar

3/4 cup granulated sugar

1 cup creamy peanut butter

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup quick oats

1/2 cup old-fashioned oats

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Crisco for 2 minutes, scraping the sides and bottom until combined.
2. Add brown sugar, granulated sugar and peanut butter; beat until combined.
3. Add eggs and vanilla, beating until just combined.
4. Add flour, baking soda and salt only until just combined; do not overmix. Add oats and mix until just incorporated.
5. Cover bowl and chill the dough in the refrigerator for several hours or overnight. Portion chilled dough into golf-ball-sized dough balls. You can freeze the dough balls or bake from here.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Bake 9-10 minutes or until edges are set and middles no longer look raw. Do not overbake.