KosherEye.com
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