Sunday, November 20, 2011

Oatmeal Cookies

I started making these cookies for our first daughter's first Christmas. We have done them ever since. The men and children in the family start requesting them in October. I always make these the last of my Christmas baking and make at least 5 batches. I buy all the ingredients but I use up the left over dried and candied fruits from the other items to make up the 2 cups of chocolate pieces. My brother had not been home for a Christmas, in years. I gave him a bunch of these the year he made it home for Christmas. He called me in January asking for more. He had taken ice cream and softened it, spread a thick layer between two cookies and frozen them!

6 eggs
2 cups granulated sugar
2 cups packed brown sugar
2 1/2 cups chunky peanut butter
1 cup butter or margarine, softened
4 teaspoons baking soda
2 teaspoons real vanilla
8 cups regular oats (I use organic oats the real big ones.)
1-cup candy-coated chocolate pieces
1 6-ounce package (1 cup) semi-sweet chocolate pieces

In large mixer bowl beat eggs. Add sugars, peanut butter, butter, baking soda and vanilla; mix well. Stir in remaining ingredients and mix thoroughly. Drop dough from an ice cream scoop or 1/4 cup measure onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar or, you can spray the bottom of the glass with a non-stick spray instead. Bake in a 350° F oven for 14-16 minutes. Cool cookies slightly before removing from cookie sheet; cool completely. Makes about 40 (4-inch diameter) cookies.

I have made this using shortening instead of butter and I had to start using soy butter when my eldest developed a severe and deadly allergy to peanuts.