Home Baking Association: Providing Tools and Knowledge to Perpetuate Generations of Home Bakers

Cub-a-Doodles

"Cub-a-Doodles" were created as part of the 1996 Home Baking Association Family & Consumer Sciences award winner Sandy St. Pierre's Project 1,000. Goals for the project were to encourage the Raceland, La., junior high student body to develop a well-rounded education by taking part in this interdisciplinary project.

1/2 cup vegetable shortening
/2 cup butter or margarine
1 Tbsp. peanut butter
2 cups brown sugar (packed)
2 eggs
2 cups all-purpose flour, may be part whole wheat
1 tsp. baking soda
1 tsp. salt
2 cups uncooked rolled oats
2 cups semi-sweet chocolate chips or raisins

Cream shortening, butter or margarine, peanut butter and brown sugar.
Add eggs; beat well.
In a small bowl, mix flour, baking soda and salt.
Add this to the creamed mixture, beat well.
Stir in the oats and the chocolate chips or raisins.
Drop the dough from a teaspoon onto ungreased cookie sheet.
Bake at 375°F for 9 to 10 minutes for a chewy cookie and 10 to 12 minutes for a crisp cookie.
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