Peanut Butter Oatmeal Chocolate Whoppers - No flour!

By srumbel

This recipe makes about 8 dozen cookies, so you can eat one and take a few plates to neighbors. You could even freeze the balls of dough on baking sheets, then transfer the frozen balls of dough to zip-loc bags for baking later. My notes: Did it pass the NDR? – A good cookie, has to pass the next day rule. If the cookie is still soft & chewy by day 2 and possibly 3, it passes. This cookie passed the test.
from getoffyourbuttandbake.com

Ingredients

• optional items:
• 1-1/4 cups butter-flavored shortening
• 1-1/4 cups chunky or smooth peanut butter
• 1-1/2 cups packed brown sugar
• 1 cup sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 4-1/2 cups old-fashioned oats
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 package (11-1/2 ounces) milk or semi chocolate chips
• 1 cup chopped nuts
• 1 to 1-1/2 cups raisins
• add M&M's in place of chocolate chips

Preparation

Step 1

In a large bowl, cream the shortening, peanut butter and sugars until very light and fluffy.
Add eggs one at a time, beating well after each addition. Add vanilla and beat again.
Combine oats, baking soda & salt and gradually add to creamed mixture and mix well.
Stir in chocolate chips and nuts.
Chill dough in the fridge for at least 30 minutes to 1 hour.
Drop by ice cream scoop or tablespoonfuls 2 in. apart onto cookie sheets. Bake at 350 degrees for 10-12 minutes or until just golden brown.
Remove to wire racks to cool.

Serves: 8 doz