Home Baking Association
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"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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