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1
Preheat oven to 350F.
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2
Use the best peanut butter you can.
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3
When I made this, I used peanut butter that was pure peanuts.
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4
The more that peanut butter has other oils, the oiler I think the cookies become.
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5
I only had 8 ounces peanut butter, which was fine, but original recipe called for 12 ounce jar.
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6
Mix together the butter, peanut butter, vegetable oil, and brown sugar in a large bowl.
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7
Using an electronic mixer, cream this together for 5 minutes.
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8
Mix in eggs, sugar (or honey), and vanilla.
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9
Cream for another 2 minutes or so until combined.
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10
In another bowl, mix together well flour, oats, baking soda, salt, cinnamon and lemon peel (optional).
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11
Add the dry ingredients by about one-third of the amount into the peanut butter mixture.
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12
You can use the mixer or mix thoroughly by hand.
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13
If you are using, mix in the peanut butter chips.
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14
Use a tablespoon or cookie scoop to put rounded balls of cookie dough onto cookie sheets.
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15
The sheets do not have to be greased, but it's ok to line with aluminum fool.
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16
The cookie balls should be two inches from all other cookies.
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17
Then put a small amount of flour in a little bowl.
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18
Put a fork into the flour, making sure that back of the fork is dusted with flour.
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19
Make a tic-tac-toe pattern on each cookie ball, pressing down slightly.
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20
If using, sprinkle chopped peanut butter cups on top.
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21
Bake 12 minutes or longer, until you begin to smell the peanut butter.
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22
The cookies should be golden brown.
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23
The original recipe said this makes 64 cookies.
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24
Might be less.
