Description
I based this recipe on Michele’s Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.
Ingredients
- 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
Instructions
- 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.
Servings: 12