Peanut Butter Biscuits

    (2665)
    30 minutes

    No chocolate chips for those who really enjoy the taste of peanuts! My husband loves these and he doesn't even like peanut butter.


    2307 people made this

    Ingredients
    Serves: 48 

    • 125g copha
    • 125g margarine, softened
    • 1 cup (150g) packed brown sugar
    • 3/4 cup (170g) white sugar
    • 1 cup (250g) peanut butter
    • 2 eggs
    • 1 1/2 cups (185g) plain flour
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1 cup (150g) quick-cooking oats

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl cream together copha, margarine, brown sugar, white sugar and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, bicarb soda and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased baking trays.
    3. Bake for 10 to 15 minutes in the preheated oven or until just light brown. Don't over-bake. Cool and store in an airtight container.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (2665)

    Reviews in English (2141)

    by
    1357

    These are fantastic! I've made them several times, and I find that I like them with extra oats (1/2 cup or so), less sugar, and with unsalted butter (I don't use shortening or margarine because they're scary). I often add chocolate chips to some of them, as well. For those who get flat cookies, there are three likely problems: a) your fat is too warm. Your shortening/marg/butter should be almost chilled--just barely warm enough to be creamed with the sugar. Anything warmer, and you're likely to spread. Also, don't cream them so long that the fat warms up; b) warm baking sheets. If you put dough onto a cookie sheet still warm from the last batch, you're asking for it. It's best if both the dough and the pan are cool; c) if neither of the above seems to be the problem, try adding another 1/4 cup of flour (or just make sure you were adding the proper amount in the first place). Hope this helps.  -  06 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    772

    Over analyzation and discussion is just not necessary with this recipe. It is, quite simply, a great recipe on its own merit and doesn't need any messing around with it. Generally I prefer all butter for my cookies, but sometimes, as with this cookie, the shortening/butter combo is for a reason-shortening for a little heft and crispiness, and butter for flavor. This recipe is kind of like when you go to a hair stylist that's been doing your hair forever-you don't have to say a thing cuz she know's what you want, knows what she's doing, and she does it right. Great recipe, great cookie. Like my hair stylist, the recipe knows what it's doing and does it right.  -  07 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    571

    HAD TO TRY AFTER READING REVIEWS AND MADE MODIFICATIONS...MY FAMILY RAVED ABOUT THESE...BEST I EVER MADE, HAD TO RATION THEM OUT...MY MODIFICATIONS WERE; ADD 1TSP VANILLA, INCREASE FLOUR TO 1 3/4 CUP FLOUR...INCREASE OATMEAL TO 1 1/2 CUPS....USE 1 CUP CRUNCHY PEANUT BUTTER PLUS 1/2 CUP CREAMY PEATNUT BUTTER...DECREASE SALT TO 1/2 TSP.. I ALSO USED `1/2 CUP BUTTER AND 1/2 CUP CRISCO BUTTER FLAVOR SHORTENING....ADDED 1 PKG.SEMI-SWEET CHOCOLATE CHIPS..... BAKE ONLY 10 MINUTES...WE ALL HIGHLY RECOMMEND THIS VERSION  -  24 Jan 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate