Saturday, March 10, 2012

This Weekend Bake a Batch of My Oatmeal Peanut Butter Cookies!

Peanut butter goes quickly at my house.  We practically inhale the stuff.  However, when the urge for peanut butter cookies kicks in, I always turn to this favorite recipe.  Mine is a heartier version with oats and more protein compared to the typical variety of peanut butter cookie. 

This particular cookie is also perfect to take with you on road trips since it holds up without falling apart as some  cookies do. 

Bakers beware, lurking children or husbands will risk burning fingers to steal cookies off of hot baking sheets while your back is turned.   Therefore, I advise baking a double recipe because these will disappear before you are even finished cleaning up.

One other thing that I want to mention is about the margarine.  Do check your label and make sure it is not spread, which consists of more water and is unsuitable for baking.  So if you had bad baking experiences it could be that margarine you used was a spread.

Now I do hope you try this recipe because it is truly delicious!



My Oatmeal Peanut Butter Cookies 

1/2 cup or 1 stick of margarine (not spread)
1/2 cup of peanut butter (smooth or crunchy)
3/4 cup of firmly packed brown sugar
1/2 cup of sugar
1 egg
1 teaspoon of vanilla
1-1/4 cups of sifted flour
1/2 teaspoon of salt
3/4 cup of oats

Beat your margarine, peanut butter, sugars, egg and vanilla with your electric mixer until creamy. 

Sift together your flour and salt. 

Add your oats to the creamed mixture.

Shape the dough into one-inch balls.  Do not grease your cookie sheets for those balls.  Flatten each ball with fork.  Criss-cross and make a pretty design.  Bake at 350 degrees for about 12-15 minutes or until lightly brown.

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