Peanut Butter Oatmeal Raisin Cookies

by Min Merrell

My preferred name for these Peanut Butter Oatmeal Raisins Cookies is Suet Cookies.

I’ve been making pounds of homemade peanut butter suet for my backyard birds (and squirrels) using lard, crunchy peanut butter, and quick oats (plus cornmeal, a little sugar, and flour). You should see my My COVID-19 grocery cart–no giant packs of toilet paper and hand sanitizer. I’ve got 5-pound tubs of cheap peanut butter and lard and those huge cardboard tubes of oats.

We’ve ridden on the natural peanut butter bandwagon so long that I’d forgotten about the creamy, salty, crunchy goodness of regular peanut butter. That emulsified stuff is amazingly spreadable and absolutely necessary for making great cookies. Otherwise, the cookies made with the natural stuff are crumbly and weird.

So here’s a version of RB’s oatmeal cookies with added peanut butter. How funny that the dough looks exactly like my suet! In fact, the recipe isn’t much different. Suet Cookies!  There are tons of internet recipes for suet like this one. Now your birds and your family will be happy.

I use self-rising flour because that’s my jam and it works like a charm. No need to add extra salt or any leavening!

Those bread pans are filled with chilled suet. I dump them out and slice them up for the suet feeder.

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