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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peanut Butter-Oatmeal Cookies Recipe

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This recipe for Peanut Butter-Oatmeal Cookies is from Shelia Renee's Southern Touch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups quick cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) Shedds Spread Country Crock® Spread
1 cup creamy or chunky peanut butter
1 cup sugar
1 cup firmly packed light brown sugar
2 egg(s)
1 teaspoon vanilla extract
1 package 12-ounce semi-sweet chocolate chips (optional)

Directions:
Directions:
Preheat oven to 350 degrees. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside. In large bowl, with electric mixer on medium speed, beat Shedd's Spread and peanut butter until smooth. Beat in sugars, then eggs and vanilla until blended. Blend in flour mixture just until blended. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart. Bake 13 minutes or until lightly golden. Remove cookies to wire rack and cool completely.

 

 

 

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