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Celeste Posted October 05, 2005 05:58 AM
Peanut Butter Oatmeal Biggies
Ingredients
3/4 cup peanut butter
1/2 cup butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1-1/4 cups all-purpose flour
2-1/2 cups regular rolled oats
1-1/2 cups raisins and/or semisweet chocolate pieces
Directions
1. Lightly grease large cookie sheets; set aside.
2. In a large mixing bowl, beat the peanut butter and butter with an
electric mixer for 30 seconds. Add the packed brown sugar, granulated
sugar, baking powder, and baking soda. Beat on medium speed until
mixture is fluffy.
3. Add the eggs and the vanilla; beat well. At low speed, beat in the
flour. With a wooden spoon, stir in the rolled oats and the raisins or
chocolate.
4. Using 1/4 cup dough for each cookie, drop the dough 3 inches apart on
greased cookie sheets. Press the dough into 4-inch circles.
5. Bake the cookies in a 375 degree F oven for about 10 minutes or until
the edges are golden. Let the cookies stand for 1 minute. Transfer the
cookies to wire racks to cool. Makes 16 to 18 large cookies.
Peanut Butter Oatmeal Biggies
Ingredients
3/4 cup peanut butter
1/2 cup butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1-1/4 cups all-purpose flour
2-1/2 cups regular rolled oats
1-1/2 cups raisins and/or semisweet chocolate pieces
Directions
1. Lightly grease large cookie sheets; set aside.
2. In a large mixing bowl, beat the peanut butter and butter with an
electric mixer for 30 seconds. Add the packed brown sugar, granulated
sugar, baking powder, and baking soda. Beat on medium speed until
mixture is fluffy.
3. Add the eggs and the vanilla; beat well. At low speed, beat in the
flour. With a wooden spoon, stir in the rolled oats and the raisins or
chocolate.
4. Using 1/4 cup dough for each cookie, drop the dough 3 inches apart on
greased cookie sheets. Press the dough into 4-inch circles.
5. Bake the cookies in a 375 degree F oven for about 10 minutes or until
the edges are golden. Let the cookies stand for 1 minute. Transfer the
cookies to wire racks to cool. Makes 16 to 18 large cookies.