Best Ever Peanut Butter-Oatmeal Cookies

Best Ever Peanut Butter-Oatmeal Cookies
Best Ever Peanut Butter-Oatmeal Cookies

Best Ever Peanut Butter-Oatmeal Cookies

  1. 2 cup quick-cooking oats

  2. 2 cup all-purpose flour

  3. 1 tsp. baking powder

  4. 1 tsp. baking soda

  5. 1/4 tsp. salt

  6. 1 cup Shedd's Spread Country Crock® Spread

  7. 1 cup Skippy® Creamy or Super Chunk® Peanut Butter

  8. 1 cup granulated sugar

  9. 1 cup firmly packed brown sugar

  10. 2 eggs

  11. 2 tsp. vanilla extract

  12. 1 (12 oz.) package semi-sweet chocolate chips (optional)

Prep Time: 00:20
Total Time: 00:13

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 2 cup quick-cooking oats
  • 2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup Shedd's Spread Country Crock® Spread
  • 1 cup Skippy® Creamy or Super Chunk® Peanut Butter
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 (12 oz.) package semi-sweet chocolate chips (optional)

Recipe Directions:

Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside. In large bowl, with electric mixer on medium speed, beat Shedd's Spread Country Crock® Spread with Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate. Chill 30 minutes. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely. By using Shedd¿s Spread Country Crock® instead of butter in this recipe, you reduce the amount of saturated fat by 1.5g and save 10 calories per serving.

Serving per recipe:

6 dozen cookies