Almost Mom's Peanut Butter Cookies...

My mom's peanut butter cookies were wonderful, especially warm from the oven with a cold glass of milk.  I've made a couple of changes, to make them my own, but the goodness of the peanut butter is still there. 

One of the changes is that my mom made her recipe with shortening; I like butter with the addition of roasted peanut oil.  However, one thing I can't get away from is that she started adding a cup of old-fashioned oatmeal, that she ground in the Cuisinart.  I still like the texture that adds, but if you don't like oatmeal, I'll give you an exchange with more flour.

This cookie is definitely comfort food--bringing back memories of childhood that make us smile.

Peanut Butter Cookies

3/4 cup (1 1/2 sticks) unsalted butter, softened
3 T Roasted Peanut Oil
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 1/4 cups peanut butter (crunchy or smooth)
2 large eggs
2 tsp. vanilla extract
1/2 tsp. Peanut Butter Flavor
1 cup Old-Fashioned Oatmeal (ground)
2 1/4 cups All-purpose Flour (if you don't do the oatmeal, change this to 3 cups flour)
1/2 tsp. baking soda
1/2 tsp. salt
Additional granulated sugar

In the KitchenAid, using the paddle attachment, beat the butter, oil and sugars.  Add the peanut butter (I love crunchy!), Vanilla, and optional, Peanut Butter Flavor.  Beat in the eggs, one at a time, scraping down the sides of the bowl.  Add the oatmeal, flour, baking soda, and salt.  Mix, just until combines.  Chill dough about 30 minutes.

Preheat oven to 350F-degrees and line a baking sheet with parchment paper.

Use a 2-tablespoon scoop to measure and form the dough.  Once you've filled the sheet, use a fork, dipped in granulated sugar, to create the traditional criss-cross pattern.

Bake for 10-12 minutes, until golden brown.  Makes about 2 1/2 dozen~3" cookies.  Now, get that glass of milk and dunk.  Enjoy!