I love recipes with a story. Over the years, I’ve found churches to be a wonderful place to find recipes that have been in families for generations. This recipe for Ann’s Church Choir Peanut Butter Oatmeal Cookies is one of those.
Each Wednesday evening, the Bell and Chancel choirs of National Avenue Christian Church in Springfield, Mo. practice for upcoming performances. And every Wednesday, Ann Schultz is there with cookies. She never fails and if she’s going to be out, makes arrangements for someone to bake in her place—this past Wednesday that person was me.
I’d like to say I made her recipe for the choirs. But being a fairly typical editor, I found myself working right up until it was time to leave. So I punted and went the store-bought route. The choirs were very appreciative as I explained they were “purchased with love” – and a credit card, but they weren’t baked with the love and attention Ann gives her cookies every week.
When I asked for her recipe, of course she provided, along with a photo of her latest batch. Give them a try, I swear they improve my singing on a weekly basis.
- 1 cup butter
- 1 cup packed brown sugar
- 3/4 cup sugar
- 1 cup peanut butter
- 2 eggs
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 cup quick-cooking oatmeal
- 1 Preheat oven to 350 degrees F.
- 2 In large bowl, cream together shortening, butter, sugars and peanut butter until smooth.
- 3 Add eggs, one at a time, beating until well blended.
- 4 Add flour, baking soda and salt. Stir into creamed mixture.
- 5 Add oatmeal until just combined.
- 6 Drop by spoonfuls onto non-greased cookie sheets.
- 7 Bake for 10-15 minutes or until just lightly brown. Don't over-bake.
- 8 Cool and serve. Store in an airtight container.