Email to Marian Christensen Brown      

Peanut Butter Oatmeal Cookies

Source of Recipe

Skippy Peanut Butter jar
1 cup creamy peanut butter
1 cup margarine, softened
1 cup sugar
1 cup lightly packed brown sugar
2 eggs
1 tsp. vanilla extract
2 cups rolled oats
1-1/4 cups all-purpose flour
1 tsp. baking soda

Preheat oven to 350 degrees.
Line 2 baking sheets with baking paper.

In a large bowl, cream together peanut butter, margarine, sugar, brown, sugar, eggs and vanill extract until light and fluffy.

In a small bowl, combine oats, flour and baking soda; stir into creamed mixture.

Drop by tablespoonfuls onto prepared baking sheets; flatten slightly.

Bake for 12 to 15 minutes, or until lightly browned. Let cool on pan for a couple of minutes then slide the paper and cookies (together) onto a wire rack to cool completely.

Makes 3-1/2 dozen cookies.

HINT: fold up one end of the baking paper so it will be easy to grasp when removing from pan. I came up with this technique because my cookies were alway falling apart when I was transferring them to the cooling rack.

If you are making these for children, lightly press in a chocolate Teddy grahams cookie in the centre before baking.