Total Time
45mins
Prep 20 mins
Cook 25 mins

These cookies sound sure to appeal to both adults and kids who love peanut butter & jelly. Cannot wait to bake these as they sound like a perfect "take-with" breakfast. From the Welch's "The Magic of Jelly" cookbook.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees and grease a 9" x 13" pan.
  2. Mix flour, baking soda and salt; set aside.
  3. In a large bowl, beat butter and brown sugar at high speed until creamy.
  4. Beat in peanut butter until blended.
  5. Reduce speed to low; blend in flour mixture and oats.
  6. Spread 2/3 of the batter in the pan with a spatula.
  7. Spread grape jam/jelly carefully over the batter.
  8. Sprinkle with wheat germ, if used.
  9. Spoon out small dollops of remaining batter and scatter over the jam/jelly.
  10. Bake 25 minutes, until golden (the squares will be bubbly and still look soft).

Reviews

(1)
Most Helpful

I don't like giving bad ratings, but I do feel that suggestions are always beneficial. These get a great rating for taste, but they didn't set properly. I tried baking them longer, but the center was still far too moist and I had to throw it out. The ones on the edges were salvagable, but I suspected that these might need an egg to hold the squares together. I checked a similar recipe I have and my suspicions were confirmed. In any case, these were delicious!

PumpKIM May 11, 2009

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