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Peanut
Butter-Chocolate Chip Oatmeal Cookies
Snickerdoodles
PEANUT
BUTTER-CHOCOLATE CHIP OATMEAL COOKIES
Modified from "Living"
(January
2005, page 41)
6 dozen cookies
1/3 cup flour
1 Tsp baking soda
1 Tsp baking powder
3 cups Quaker Oatmeal (regular)
1 cup packed light brown sugar
1 cup granulated sugar
8 ounces (2 sticks) butter
1/2 cup creamy peanut butter
2 eggs
1 Tsp pure vanilla extract
2 cups roasted salted peanuts
2 cubs semi-sweet chocolate chips
Preheat the oven to
350 degrees.
In a large bowl, thoroughly
mix flour, baking soda, and baking powder. When thoroughly mixed, add
Oatmeal and mix thoroughly (oat flour mix).
In a separate bowl,
mix brown and granulated sugar with butter. Beat until fluffy. Add in
eggs, vanilla, and peanut butter and continue mixing until light and fluffy.
Add the oat flower mix until just combined. Blend in chocolate chips and
peanuts.
Form 1 1/4 inch balls
of dough and place on a buttered cookie sheet. An "Air-bake"
pan is preferred. Cook 10-15 minutes until they just barely start to brown.
Cooking longer results in very crispy cookies. Removing them earlier results
in cookies that are a bit softer.
Mom's
SNICKERDOODLES
By Celestine Klimasauskas
4 dozen cookies
Mix together thoroughly until fluffy
1 Cup soft butter
1 1/2 Cups sugar
2 eggs
Sift together and stir in
2 3/4 cups sifted flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Chill the dough for
3-4 hours in the refrigerator.
Pre-heat the oven
to 400 degrees.
Roll dough into balls
the size of small walnuts. Roll in a mixture of 2 Tbs sugar and 2 tsp
cinnamon. Bake until lightly browned and still soft (4-10 minutes). The
cookies will puff at first, then flatten out with crinkled tops.
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