Best Ever Peanut Butter Oatmeal Cookies
Who stole the cookies from the cookie jar? You!
- 2 cups quick-cooking oats
- 2 cups 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
- 2 tsp. vanilla extract
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.
Submit!
