Cookies are a favorite in our house, but the variety is limited because of food allergies. We experimented with some recipes using sunflower butter instead of peanut butter and the cookies came out great! Most people who tried them could barely tell the difference between these and the "real" thing!
Makes about 4 dozen small cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
3/4 cup white sugar
1 cup sunflower butter (we used crunchy)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups old fashioned oats
1 - 1 1/2 cups dark chocolate chips
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter, shortening, brown sugar, white sugar, and sunflower butter until smooth. Beat in the eggs until well blended.
- Combine the flour, baking soda, and salt - stir into the creamed mixture. Mix in the oats until combined.
- Drop by teaspoonfuls onto ungreased cookie sheets. These cookies will not spread very much.
- Bake for 12 to 15 minutes in preheated oven, until just light brown.
- Let cool and carefully remove from cookie sheet, these cookies easily crumble before completely cool.
- Store in an airtight container or just eat them!
Enjoy! This recipe will also work with peanut butter!