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Peanut Butter Oatmeal Cookies
Yannoni Family, Stow, MA
“This deliciously hearty cookie has been a favorite for generations!” Yannoni Family
INGREDIENTS
Makes 24 to 36 cookies
1 cup (16 tablespoons) unsalted butter, softened
1 cup peanut butter (creamy and/or chunky)
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt
2 1⁄2 cups old-fashioned rolled oats or quick-cooking oats
PREPARATION
1. Preheat oven to 350°F.
2. Place the butter and peanut butter in a large bowl and mix until smooth. Add the granulated sugar, brown sugar, eggs and vanilla and mix until well blended.
3. Add the flour, baking pow- der, baking soda and salt and mix well. Add the oats and mix well. Stir in the chocolate chips.
4. Drop the dough by the rounded tablespoonful onto ungreased baking sheets, spacing them about 1 1⁄2 inches apart. Working in batches, bake until just golden, 12 to 15 minutes. Let cool on the baking sheet for a few minutes, then transfer the cookies to a wire rack to cool
completely. Repeat with the remaining cookies.
1 cup chocolate chips
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