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Peanut Butter Oatmeal Cookies
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1 jar (12 ounces) peanut butter
1/2 cup butter, softened
1 cup plus 2 tablespoons packed brown sugar
1 cup sugar
3 eggs
2 teaspoons baking soda
3/4 teaspoon vanilla extract
3/4 teaspoon corn syrup
4-1/2 cups quick-cooking oats
1 cup (6 ounces) miniature semisweet chocolate chips
1/2 cup English toffee bits or almond brickle chips
In a large mixing bowl, cream the peanut butter, butter and sugars. Add eggs, one
at a time, beating well after each addition. Beat in baking soda, vanilla and
corn syrup. Stir in the oats, chips and toffee bits. Drop by rounded
tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12
minutes or until lightly browned. Cool for 1 minute before removing to wire
racks. Editor's Note: Reduced-fat or generic brands of peanut butter are
not recommended for this recipe. This recipe does not use flour.
Yield: about 6-1/2 dozen.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |