1 c Butter or margarine
1 c Peanut butter
1/2 c Granulated sugar
1 c Brown sugar, packed
2 lg Eggs
1 ts Vanilla extract
2 1/4 c Ground oatmeal flour; * see
-note 2 ts Baking soda
1/4 ts Salt
1 c Peanuts; chopped
Optional MARIE FRANGIPANE (KHMG99B) Hi .. these are my favorite melt-in-your-mouth peanut butter cookies … you grind regular oatmeal in the blender before mixing it into the cookie batter and they are the best!! Beat together butter, peanut butter and sugars; blend in eggs and vanilla. Add combined dry ingredients; mix well. Stir in nuts if desired. Chill dough about one hour. Shape to form one inch balls. Place on ungreased cookie sheet; flatten with fork dipped in sugar to form pattern. Bake in preheated oven 350 about ten minutes or till edges are golden. MAKES ABOUT 4-1/2 DOZEN COOKIES You can substitue vegetable shortening for butter
and omit chilling the dough. * GROUND OATMEAL FLOUR (so easy) Place l-1/4 cups any oatmeal (quick or old-fashioned, uncooked) in blender or food processor. Cover; blend about one minute; stopping blender occasionally to stir oats. Makes one cup ground oatmeal flour. To make larger amounts of Ground Oat Flour, repeat above recipe to produce amount desired. Will store covered in container in cool dry place for up to six months. These are better then the average peanut butter cookie and really do melt in your mouth!! —–