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!
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“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.
In a large bowl beat together butter, peanut butter, brown sugar, until light and fluffy.
Blend in water, egg and vanilla.
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.
Cover dough and chill about 2 hours.
Heat oven to 350°F.
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.
Flatten with tines of fork dipped in granulated sugar, forming crisscross pattern.
Bake 9 to 10 minutes or until edges are golden brown.
Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Great recipe, I hope you will feel the same way once you try my Peanutty Crisscrosses Cookies.