Oatmeal Peanut Butter Cookies

When my brother tasted these for the first time, he said that they were the best cookies he's ever tasted. They are tasty for sure. As most cookies, they are best about ten minutes after they get out of the oven, but they stay good for a couple days. I wouldn't go as far as saying that they are the best cookie ever, but it's a good recipe to have on hand when you want a tasty PB cookie. So, get your glass of milk ready. You're going to want one with these scrumptious morsels of joy.

Peanut Butter Cookies:
makes about 4 dozen (if you can keep your hands off the dough)

2 c quick oats
1 1/4 c flour
1 t bking powder
1 t baking soda
1/4 t salt
1 c butter
1 c PB (creamy or chunky)
1 c sugar
1 cup firmly packed brown sugar
2 eggs
1 t vanilla

Preheat oven to 350. Mix the first five ingredients in a bowl. Cream the butter and peanut butter on medium speed until smooth. Add both sugars and mix until blended. Add eggs one at a time, mixing well after each addition. Add flour mixture and mix well. I use an ice cream scooper for my cookies, but Pampered Chef sells a cookie scoop if you want to pay 8,000 dollars for it. If you don't have either of those, drop by tablespoonfuls onto an ungreased cookie sheet. Bake 12 minutes or until lightly browned. Do no overbake!

One thing I've noticed about people's cookies is that they have the texture of potato chips. Not good! If they look a little underdone when you take them out, that's fine. They will continue to bake a little longer on the cookie sheet, and when they cool, they will be chewy. Ah! What a concept.

Caution: Husbands have been known to eat five of these in one sitting. Beware! :)