Oatmeal Peanut Butter Cookies

I hate peanut butter cookies. Hate. Them. With all of my heart. Always have. And a peanut butter cookie with whole peanut pieces in it? Ugh, even MORE revolting! Even as a small child, I refused to eat them, turning them down even if it meant zero cookies for me. So when I read a caption on a recipe stating that this oatmeal peanut butter cookie recipe was so delicious that the cook’s husband was now a reformed  peanut butter cookie hater, my interest was more than piqued. I wanted to taste it for myself, to really put this “tasty” cookie to the test. So I threw a batch together, and boy were they delicious! I’m a convert, I absolutely loved those cookies! They were more than delicious, they were inspired, divine little pieces of cookie heaven! I never, ever thought I would ever willingly or happily make peanut butter cookies in my own kitchen, but now I have and I will again, they were so much better than I ever thought they would be.

Oatmeal Peanut Butter Cookies

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

3/4 teaspoon salt

1 cup quick-cooking oats

6 oz. semi-sweet chocolate chips (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
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 and choclate chips until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
3. 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.