Peanut Butter Chocolate Oatmeal Cookies

prep: 25MIN.
cook: 12MIN.
yield: 4 dozen


    Crisco® Original No-Stick Cooking Spray

    1 (12 oz.) jar Jif® Creamy Peanut Butter

    1 cup sugar

    1 cup firmly packed brown sugar

    1/2 cup Crisco® All-Vegetable Shortening

    3 large eggs

    1 teaspoon vanilla extract

    2 teaspoons baking soda

    2 1/4 cups quick rolled oats

    1 1/4 cups candy-coated chocolate pieces


  1. HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray.
  2. BEAT peanut butter, sugar, brown sugar and shortening in large bowl at medium speed of electric mixer until well blended and fluffy. Add eggs and vanilla until blended. Add baking soda and oats. Stir in candy. Shape into 1 1/2-inch balls. Place 2-inches apart on prepared baking sheets.
  3. BAKE 10 to 13 minutes or until golden brown. Cool on cookie sheets 2 minutes. Place on cooling rack to cool completely.


Serving Size (1 cookie), Calories 140 (Calories from Fat 70), Total Fat 7g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 15mg, Sodium 95mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 13g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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