Grandma Sieffert'S Peanut Butter Oatmeal Cookies
Chewy, nutty oatmeal cookies with a rich peanut butter flavor, perfect for satisfying sweet cravings and great for sharing with family and friends.
Ingredients
Instructions
- Cream together white sugar, brown sugar, shortening, and peanut butter in a large bowl.
- Add eggs to the mixture and blend well.
- Mix baking soda with hot water and add to the batter, stirring until combined.
- Add vanilla extract and mix thoroughly.
- Stir in flour and oatmeal until evenly incorporated.
- Shape the dough into balls and place them on a greased or lined cookie sheet.
- Flatten each ball with a fork to create a crisscross pattern.
- Bake in a preheated 350°F (175°C) oven for 10 to 12 minutes or until golden brown.
Tips & Substitutions
For a softer cookie, slightly underbake them and allow them to cool on the sheet before transferring. You can substitute the shortening with unsalted butter for a richer flavor. If you prefer a nut-free version, use sunflower seed butter instead of peanut butter. Adding chocolate chips or dried fruits can enhance the texture and flavor, making them reminiscent of American recipes.
Serving Suggestions
These cookies pair beautifully with a glass of cold milk or a hot cup of tea. For a delightful dessert platter, consider serving them alongside Confection Bites(Christmas) or Special Shortbread Cookies. They also make a fantastic addition to a cookie exchange or as a treat in lunchboxes.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag, where they can last for up to three months. To reheat, place them in a warm oven for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Sieffert'S Peanut Butter Oatmeal Cookies contains roughly 385 calories, with 6g protein, 59g carbohydrates, and 11g fat. It is a good source of iron (16% of the Daily Value) and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats in this recipe, but the texture will be chewier. If you prefer a softer cookie, consider pulsing the rolled oats in a food processor to make them finer before adding them to the dough.
What can I do if my dough is too sticky?
If the dough is too sticky to shape into balls, refrigerate it for 30 minutes to firm it up. Alternatively, you can add a bit more flour, a tablespoon at a time, until it reaches a manageable consistency.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges but still soft in the center. They will continue to firm up as they cool, so it's important not to overbake them for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).