1 1/2 c Shortening; soft
1 c Granulated sugar
1 1/2 c Brown sugar, firmly packed
3 Eggs
12 oz Chunk-style peanut butter
3 1/2 c Sifted all-purpose flour
2 ts Soda
3/4 ts Salt
2 c Quaker Oats, uncooked
— (quick or old-fashioned)
Beat shortening and sugars together until creamy. Add eggs, one at a
time, beating well after each addition. Blend in peanut butter. Sift
together flour, soda and salt. Add to creamed mixture; blend well.
Stir in oats.
Shape to form 1-inch balls. Place on ungreased cooky sheets. With
tines of fork, press to make crisscrosses on each. (If dough sticks
to fork, occasionally dip fork in flour.) Bake in preheated moderate
oven (350 F.) 12 to 15 minutes.
Yields
108 cookies