"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oatmeal Peanut Butter Chocolate Chip Cookies Recipe

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This recipe for Oatmeal Peanut Butter Chocolate Chip Cookies, by , is from Best Dishes From our Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Warren
Added: Monday, April 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. butter (no substitutions)
1/2 c. white sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
1/4 c. milk
1 tsp. vanilla
1 3/4 c. all purpose flour
1/2 tsp. baking soda
2 c. quick oats, uncooked
1 c. mini chocolate chips

Directions:
Directions:
Preheat oven 350º. Line cookie sheets with Reynolds Wrap Release©. In a medium mixer bowl cream butter and both sugars. Beat in eggs one at a time, then stir in peanut butter, milk and vanilla. Combine flour and baking soda. Stir into the creamed mixture. Finally stir in oats and chocolate chips. Drop by teaspoonful onto cookie sheets 2 inches apart. Bake for 13 minutes until cookies are lightly toasted on edges. Remove cookies from oven and let cool 4 minutes on pans. Transfer to wire racks to finish cooling.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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