Instructions:
Step 1
Preheat the oven to 350°F (180°C).
Step 2
Line baking trays with parchment paper or leave them ungreased.
Step 3
Place the shortening and peanut butter into a large mixing bowl.
Step 4
Beat until smooth and creamy.
Step 5
Add the brown sugar.
Step 6
Mix until light and well combined.
Step 7
Beat in the eggs one at a time.
Step 8
Stir in the vanilla extract.
Step 9
Combine the oats, whole wheat flour, baking soda, and salt in another bowl.
Step 10
Gradually add the dry ingredients to the peanut butter mixture.
Step 11
Mix until a soft cookie dough forms.
Step 12
Drop rounded teaspoons of dough onto the prepared baking trays.
Step 13
Flatten each cookie gently with a fork to create the classic crisscross pattern.
Step 14
Bake for about 12 minutes until lightly golden.
Step 15
Allow the cookies to cool on the baking tray for a few minutes.
Step 16
Transfer to a wire rack to cool completely.
Tips and Variations:
Use Creamy or Crunchy Peanut Butter
Creamy peanut butter makes softer cookies, while crunchy peanut butter adds extra texture and small peanut pieces throughout every bite.
Add Chocolate Chips
Mix semi-sweet, dark, white, or peanut butter chips into the dough for an even richer and more indulgent cookie.
Mix in Nuts or Dried Fruit
Chopped peanuts, pecans, walnuts, raisins, or dried cranberries add extra texture and flavor while making each batch unique.
Enhance the Flavor
A pinch of cinnamon or a small splash of maple syrup adds warmth and complements the rich peanut butter beautifully.
Make Bakery-Style Cookies
Roll the dough into larger portions and bake slightly longer to create thick, chewy cookies with soft centers and crisp edges.
Storage
Store the cookies in an airtight container at room temperature for up to 1 week.
Freeze for Later
Freeze the baked cookies or unbaked cookie dough for up to 3 months and thaw before serving or baking.
