KosherEye
<<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>>

Kosher Desserts



Bookmark and Share
Oatmeal Peanut Butter Cookies – The World’s BEST! PDF Print E-mail

KosherEye.com

Oatmeal_pnutb_cookie_sm

Ingredients

2 cups quick cooking oats, uncooked
1-¼ cups flour
1-teaspoon baking powder
1-teaspoon baking soda
¼ teaspoon salt
1 cup (8 ounces) margarine or butter, slightly softened
1-cup crunchy or smooth peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1-teaspoon vanilla

Directions

Preheat oven to 350. In medium bowl combine oats, flour, baking powder, baking soda and salt; set aside
In a large bowl, with mixer at medium speed, beat margarine and peanut butter until smooth, and then beat in both sugars until blended. Beat in eggs and vanilla
On lowest speed, add flour mixture until just combined
For easier handling, refrigerate dough for about 15 minutes
With retractable scoop or Tablespoon, drop 1" balls onto parchment-lined cookie sheet about 2" apart.

Bake about 12 minutes until lightly browned. Remove from oven, let cool about 3 minutes then gently place on wire rack to cool.

Makes about 4 dozen cookies
Variation: Add 1/2 cup chocolate chips to batter along with peanut butter

Notes

Recipe: Kosher, dairy or parve, dessert


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica