- 1 cup butter, melted
- 1 cup peanut butter
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1-1/4 cups whole wheat flour
- 1 cup wheat bran
- 3/4 cup quick-cooking oats
- 2 teaspoons baking soda
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the remaining ingredients; stir into creamed mixture and mix well.
- Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks. Yield: 5 dozen.
Originally published as Peanut Butter Oat Cookies in Quick Cooking January/February 2004, p22
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