Ginger Touched Oatmeal Peanut Butter Cookies Recipes

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GINGER-TOUCHED OATMEAL PEANUT BUTTER COOKIES



Ginger-Touched Oatmeal Peanut Butter Cookies image

I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.

Provided by LMCBSOP

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup shortening
1 cup peanut butter
1 cup packed brown sugar
¾ cup white sugar
2 eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 cup rolled oats
1 cup chopped crystallized ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 57.9 g, Cholesterol 51.3 mg, Fat 28.5 g, Fiber 2.4 g, Protein 9.1 g, SaturatedFat 9.6 g, Sodium 578.8 mg, Sugar 35.2 g

GINGER-TOUCHED OATMEAL PEANUT BUTTER COOKIES



Ginger-Touched Oatmeal Peanut Butter Cookies image

I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.

Provided by LMCBSOP

Categories     Peanut Butter Cookies

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup shortening
1 cup peanut butter
1 cup packed brown sugar
¾ cup white sugar
2 eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 cup rolled oats
1 cup chopped crystallized ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 57.9 g, Cholesterol 51.3 mg, Fat 28.5 g, Fiber 2.4 g, Protein 9.1 g, SaturatedFat 9.6 g, Sodium 578.8 mg, Sugar 35.2 g

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