These peanut and oatmeal cookies are great to make on a snow day or anytime with your children. They always seem to love oatmeal and peanut butter. Put them together and you have a dream of a cookie.

1-1/2  cups firmly packed brown sugar

1  cup peanut butter

12  tablespoons (1-1/2 sticks) margarine or butter, softened

1/3  cup water

1  egg

1  teaspoon vanilla

3  cups Quaker® Oats (quick or old fashioned, uncooked)

1-1/2  cups all-purpose flour

1/2  teaspoon baking soda

Granulated sugar 

1. In large bowl, beat brown sugar, peanut butter and margarine until creamy.

2. Add water, egg and vanilla; beat well. Add combined oats, flour and baking soda; mix well. Cover; chill about 2 hours.

3. Heat oven to 350*F. Shape dough into 1-inch balls.

4. Place 2 inches apart on ungreased cookie sheets. Flatten with tines of fork dipped in granulated sugar, forming crisscross pattern.

5. Bake 9 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

For best results, use regular peanut butter, either creamy or crunchy. Reduced-fat peanut butter is not recommended for baking.

Makes about 7 dozen peanutty cookies.

Recipe and photo courtesy of the Quaker Oats Company.  

Comments

DaeMac

0

 

 

Kids big and small love these cookies. I have a few tips: Use the coarse cross hatched side of a meat mallet to flatten and stamp each cookie, one tap on each is all you need. Melt some chocolate and drizzle over each completely cooled cookie then get the ice cold milk out. I like to freeze the cookies too without the icing. Lay a piece of waxed paper between each cookie then bag and tag them. This will hide some for later!

Wednesday 19 January 2011, 07:36

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