- 1 1/2 s firmly packed brown sugar
- 1 peanut butter
- 12 tablespoons (1-1/2 sticks) margarine or butter, softened
- 1/3 water
- 1 egg
- 1 teaspoon vanilla
- 3 s oats (quick or old fashioned, uncooked)
- 1 1/2 s all-purpose flour
- 1/2 teaspoon baking soda
- granulated sugar
In large bowl, beat brown sugar, peanut butter and margarine until creamy. Add water, egg and vanilla; beat well. Add combined oats, flour and baking soda; mix well. Cover; chill about 2 hours. Heat oven to 350°. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with tines of fork dipped in granulated sugar, forming crisscross pattern. Bake 9 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 7 dozen.
Note: Reduced-fat peanut butter is not recommended for baking.
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