Oatmeal Peanut Butter Cookies

Bret gave me a kitchen scale for Christmas, and this is the first recipe I “officially” used with it. It is pretty nifty. All I had to do was set a bowl on the scale, and dump ingredients in (taring the scale between each). A much cleaner way to cook–especially the shortening and peanut butter.

Oatmeal Peanut Butter Cookies

Yields 4 dozen • (adapted from: Allrecipes.com)

1/2 c (96 g) shortening
1/2 c (113 g) margarine, softened
1 c (220 g) packed brown sugar
1/4  c (50 g) white sugar
1 c (256 g) peanut butter
2 eggs
1 1/2 c (192 g) flour
2 tsp (10 g) baking soda
1 tsp (6 g) salt
2 c (170 g) oats

1. Preheat oven to 350 degrees F.
2. 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. Refrigerate (or freeze) dough for 15-20 minutes. Roll into balls and place on cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, or until just light brown.