Ingredients (Serves 12)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup Old Fashioned Quaker Oats
Preheat oven to 350 degrees F and lightly grease a baking sheet.
In a medium bowl, add the flour, baking soda, baking powder, and salt. Mix well.
In a large bowl, use an electric mixer to mix the butter, peanut butter, white sugar, brown sugar, and vanilla until it is
creamy. Add the egg and mix well.
Mix the dry ingredients into the creamed mixture. Stir
in the oatmeal.
Drop by tablespoons onto non-stick baking sheet, and press dough down with a fork to form 1/4 inch thick cookies.
(Tip: For the perfect sized peanut butter oatmeal cookie. (A melon-baller works good for this.)
Bake at 350 degrees F for 10 minutes, or until cookies are light brown. DO NOT OVERBAKE. With this peanut butter oatmeal cookie recipe,
two minutes can make the difference between making rocks or soft chewy oatmeal cookies.
They won't look done when they come
out of the oven but they will set-up nicely as they cool.