"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peanut Butter-Oatmeal Cookies Recipe

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This recipe for Peanut Butter-Oatmeal Cookies, by , is from Shelia Renee's Southern Touch, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelia Yeary


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)

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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