Peanutty Crisscrosses Cookies

This is the best peanut butter oatmeal cookie I've ever tasted. The edges are crisp but the centers are chewy. Everyone LOVES them! Yummy!

“Peanutty Crisscrosses”, recipe from Quaker Oats 1983 booklet. Cookie Classics, Naturally Good Nibblers, 15 pages, very good, color photos.

3 cups Quaker® Oats (quick or old fashioned, uncooked) (I used old fashioned)

1 1/2 cup all-purpose flour

1/2 teaspoon baking soda

¾ cup butter or margarine, soften (or 12 tablespoons 11/2 sticks) margarine or butter, (I use unsalted butter)

1 cup peanut butter

1 1/2 cups firmly packed brown sugar

1/3 cup water

1 egg, (I used 1large)

1 teaspoon vanilla

In medium bowl, combine oats, flour and soda.

In a large bowl beat together butter, peanut butter, brown sugar, until light and fluffy.

Blend in water, egg and vanilla.

Add dried ingredients: mix well.

FYI: Video was shaky, it's hard holding on 1 hand of a Surface still while filming as you're pouring ingredients into a mixing bowl.

Cover dough and chill about 2 hours.

Heat oven to 350°F.

Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets.

Note: Using scoop # 40 (1 1/2 T.), I scoop dough, rolled into balls, then placed each ball (1 at a time) into a small bowl of granulated sugar, roll to evenly coat. I placed cookie dough onto parchment lined cookie sheets.

Flatten with tines of fork dipped in granulated sugar, forming crisscross pattern.

Bake 9 to 10 minutes or until edges are golden brown.

Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Great recipe, I hope you will feel the same way once you try my Peanutty Crisscrosses Cookies.