Recipe by Kat's Mom
Found under a lid from a Quaker Oatmeal container back in the 70's! I am going through my family favorite clippings and was delighted to find this oldie but goodie to share with Zaar chefs. Be sure to plan for the 2 hour chilling time.
Top Review by Acerast
Just found this recipe among DH's Grandma's recipes - so glad you shared it here Kat's Mom. They are yummy and traveled well in the kids' lunchboxes this week. My oldest was particularly pleased with these because they combine two of his favorites, peanut butter and oatmeal. I used low fat peanut butter very successfully - they were a perfect balance of moist and chewy. I refrigerated them over night and baked them in the morning while I prepared lunches. They took the full 11 minutes in my oven. I'm thinking that I might throw in some raisins next time for fun - almost a pbj ;)
- 3⁄4 cup Butter Flavor Crisco
- 1 cup peanut butter
- 1 1⁄2 cups brown sugar, firmly packed
- 1⁄2 cup water
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups oatmeal, uncooked (quick or old fashioned)
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- granulated sugar
Directions See How It's Made
- Beat first three ingredients until creamy.
- Beat in water, egg and vanilla.
- Add combined dry ingredients; mix well.
- Cover; chill about 2 hours.
- Heat oven to 350°F
- Shape into 1-inch balls; placing them on an ungreased cookie sheet.
- Flatten with tines of fork dipped in granulated sugar to form crisscross pattern.
- Bake 9 to 11 minutes or until edges are golden brown.
- Cool 1 minute on cookie sheet: remove to wire rack.
- Cool completely.
- Store tightly covered.