Introduction: Peanutty Crisscrosses Cookies

This is the best peanut butter oatmeal cookie I've ever tasted. The edges are crisp but the centers are chewy. Everyone LOVES them! Yummy!

Step 1:

“Peanutty Crisscrosses”, recipe from Quaker Oats 1983 booklet. Cookie Classics, Naturally Good Nibblers, 15 pages, very good, color photos.

Step 2: Ingredients:

3 cups Quaker® Oats (quick or old fashioned, uncooked) (I used old fashioned)

1 1/2 cup all-purpose flour

1/2 teaspoon baking soda

¾ cup butter or margarine, soften (or 12 tablespoons 11/2 sticks) margarine or butter, (I use unsalted butter)

1 cup peanut butter

1 1/2 cups firmly packed brown sugar

1/3 cup water

1 egg, (I used 1large)

1 teaspoon vanilla

Step 3: Directions:

In medium bowl, combine oats, flour and soda.

Step 4:

In a large bowl beat together butter, peanut butter, brown sugar, until light and fluffy.

Step 5:

Blend in water, egg and vanilla.

Step 6:

Add dried ingredients: mix well.

FYI:Video was shaky, it's hard holding on 1 hand of a Surface still while filming as you're pouring ingredients into a mixing bowl.

Step 7:

Cover dough and chill about 2 hours.

Step 8:

Heat oven to 350°F.

Step 9:

Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets.

Note: Using scoop # 40 (1 1/2 T.), I scoop dough, rolled into balls, then placed each ball (1 at a time) into a small bowl of granulated sugar, roll to evenly coat. I placed cookie dough onto parchment lined cookie sheets.

Step 10:

Flatten with tines of fork dipped in granulated sugar, forming crisscross pattern.

Step 11:

Bake 9 to 10 minutes or until edges are golden brown.

Step 12:

Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Step 13:

Great recipe, I hope you will feel the same way once you try my Peanutty Crisscrosses Cookies.

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