Peanut Butter-Oatmeal Rounds
Peanut Butter-Oatmeal Rounds
Source: Better Homes and Garden New Cook Book 14th ed.
3/4 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 tsp vanilla
1 1/4 cups lour
2 cups rolled oats
1 cup chopped cocktail peanuts or semisweet chocolate pieces
Preheat oven to 375 degrees. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats and peanuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake about 10 minutes or until edges are light brown. Transfer to a wire rack; cool.
Chocolate peanut butter oatmeal rounds: prepare as above, except melt and cool 3 ounces unsweetened chocolate. After beating in the eggs and vanilla, stir in chocolate.
I like doing these cookies as oppose to more traditional peanut butter cookies because I find that the more traditional recipes are harder to scoop out and are too crunchy for my tastes. This cookie makes it easy to scoop out and is still chewy.
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