Really good!!! They also happen to be the perfect vehicle for ice cream sandwiches should you have any peanut butter fudge ice cream in the freezer.... which fortunately we did!
Ingredients
- 1/2 cup shortening
- 1/2 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 cup white sugar
- 1 cup peanut butter
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup quick-cooking oats
Directions
- 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 8-10 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
