Peanut Butter Oatmeal Cookie Recipe

1 cup all purpose flour

1 cup Old-Fashioned Quaker Oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup peanut butter

1 egg

1 1/2 teaspoons vanilla

6 ounces of semi-sweet baking chocolate, coarsely chopped

Preheat oven to 375 degrees F.

In a medium bowl, add flour, oats, baking soda, baking powder, salt, and cinnamon.

In a large bowl, add butter, sugars, and peanut butter. Beat with an electric mixer on medium speed until light and fluffy. Then mix in egg and vanilla.

Add flour mixture a 1/2 cup at a time, blending well after each addition. Stir in chocolate.

Drop heaping tablespoonfuls of dough, 2 inches apart, onto non-stick baking sheets. (Avoid using baking sheets you have to grease because the grease can cause your chocolate peanut butter oatmeal cookies to burn.

Bake 10 to 12 minutes or until lightly browned. DO NOT OVERBAKE. Two extra minutes can mean the difference between rocks or soft chewy oatmeal peanut butter cookies.

Allow cookies to cool 1 - 2 minutes before removing and placing them on wire racks to cool completely.

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla extract

1 egg

1 cup Old Fashioned Quaker Oats

Preheat oven to 350 degrees F and lightly grease a baking sheet.

In a medium bowl, add the flour, baking soda, baking powder, and salt. Mix well.

In a large bowl, use an electric mixer to mix the butter, peanut butter, white sugar, brown sugar, and vanilla until it is creamy. Add the egg and mix well.

Mix the dry ingredients into the creamed mixture. Stir in the oatmeal.

Drop by tablespoons onto non-stick baking sheet, and press dough down with a fork to form 1/4 inch thick cookies. (Tip: For the perfect sized peanut butter oatmeal cookie. (A melon-baller works good for this.)

Bake at 350 degrees F for 10 minutes, or until cookies are light brown. DO NOT OVERBAKE. With this peanut butter oatmeal cookie recipe, two minutes can make the difference between making rocks or soft chewy oatmeal cookies.

They won't look done when they come out of the oven but they will set-up nicely as they cool.