Recipe by Roosie
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. ;-)
Top Review by Chef Lanibobonnie
I made this exactly as written and had problems with the cookie being so crumbly it was difficult to pick up or hold. I used extra crunchy natural peanut butter and slow cooking oatmeal so I am not sure if that could have helped in creating the problem, also it was a tad under sweetened for me and I usually prefer them that way. The addition of dried fruit or chocolate chips would have helped with that. All in all...they all disappeared!
- 1⁄2 cup margarine, softened
- 1⁄2 cup peanut butter
- 3⁄4 cup brown sugar
- 1 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
Directions See How It's Made
- 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 prefer.
- 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°F for about 12 minutes.
- Half a cup of chocolate chips may be added to the batter if desired.