P.B. & oatmeal cookies

Yes, it has been a very long time since I've posted.  Our family has been overseas with my husband while he works. We are very excited to be home.  God bless America!!!  I'll be posting a few Brazilian recipes and other posts in the near future. 
Just being back in the states at a grocery store where I can read labels and find familiar ingredients feels like a gift.  I will never under appreciate my Kitchen Aid mixer again!  I made some chocolate chip cookies there by hand (after finally finding baking soda and the real butter).  They weren't bad but definitely not as good as the ones I make in my own kitchen.  The quality of appliances there is poor compared to here in the states and things cost about 3-4 times as much as do they here.  
I've got a lot of peanut butter in my cupboards so I wanted to bake.  Peanut butter cookies are my favorite.  I found this recipe with the addition of oatmeal that I thought sounded really great.  They are!!  I also added some nestle morsels to half the dough since my kids love 'em.  I think I'll always make these now instead of just plain oatmeal.  Give 'em a try.  
I doubled the recipe with great results.
Peanut butter & oatmeal cookies:

• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats
• 1- 1 1/2 c. chocolate chips (optional)
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto cookie sheets.
• 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.