- 1/2 cup margarine (1 stick) softened
- 1/2 cup peanut butter
- 3/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1-1/4 cups rolled oats
- 3/4 cup whole wheat flour
In a large bow combine the softened
margarine and peanut butter. I measure the
peanut butter by packing it tightly into a
metal measuring cup. Then I scrape it out
with my fingers. Add the sugar or Sucanat
and the egg to the bowl. Mix it up really
good until it is smooth, fluffy and glossy.
I do this with a wire whisk. You could use a
big spoon if you preferred. Add the vanilla
and stir it in a little. Add the salt,
baking soda, oatmeal, and flour. Stir it all
up really well. You need a spoon to stir in
the dry ingredients. A whisk just won't work
for this part because the batter is so
thick.
Drop the dough by spoonfuls onto an
ungreased cookie sheet. These cookies don't
spread very well so flatten the cookies with
a fork or the flat bottom of a cup which has
been dipped into flour. Bake at 350° for
about 12 minutes. This recipe makes about 2
dozen cookies.
Half a cup of chocolate chips may be added
to the batter if desired. I love these
cookies. They are crunchy and chewy and
creamy and warm and good. I have been known
to let the kids have them for breakfast when
I want to sleep in on a Saturday morning.
But that is a secret, so don't tell anyone.
;-)
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