Giant Skippy Oat Cookies

I love peanut butter and oatmeal. For me, this is an extremely dangerous cookie situation. See if you can make these without eating any dough (I sure couldn't). Recipe courtesy of Best Recipes of the Great Food Companies. The original recipe calls for Mazola Corn Oil Margarine, but I listed butter because that's my personal preference. Next time I make these (and I will make these again--I don't make very many recipes a 2nd time) I'm going to throw in a little coconut and some butterscotch chips.

• Ready In: 30 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 1 1⁄4 cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 2 1⁄2 cups quick oats
• 1  cup butter
• 1  cup peanut butter (recipe calls for Skippy, hence the name)
• 1  cup sugar
• 1  cup brown sugar, firmly packed
• 2  eggs
• 1  teaspoon vanilla

Directions

1. Preheat oven to 350.
2. In medium bowl, stir flour, baking powder, baking soda, and salt.
3. Mix in oats and set aside.
4. In large bowl with mixer at medium speed, beat butter and peanut butter until smooth.
5. Beat in sugars until blended.
6. Beat in eggs and vanilla.
7. Add flour/oat mixture. By hand, mix until well combined.
8. Shape into 2 inch balls and place 6 balls on ungreased cookie sheet.
9. Flatten each to 3 inch diameter.
10. Bake 15 to 17 minutes or until golden.
11. Remove from cookie sheet.
12. Cool completely on wire rack.
13. Store in tightly covered container.