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Ingredients
| salted butter: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| peanut butter: 1 cup |
| light brown sugar (packed): 1 cup |
| granulated sugar: 3/4 cup |
| eggs: 2 |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 2 tsp |
| salt: 1 tsp |
| ground ginger: 1 tsp |
| rolled oats: 1 cup |
| candied ginger (chopped): 1 cup |
Ginger-Touched Oatmeal Peanut Butter Cookies
Credit: AllRecipes
User rating:
"I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- 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.