Yield: 84 cookies
| Measure | Ingredient |
|---|---|
| ¾ cup | Margarine or butter softened |
| 1 cup | Peanut butter |
| 1½ cup | Brown sugar, firmly packed |
| ⅓ cup | Water |
| 1 \N | Egg |
| 1 teaspoon | Vanilla |
| 3 cups | Quaker Oats, uncooked (quick or old-fashioned) |
| 1½ cup | All-purpose flour |
| ½ teaspoon | Baking soda |
| \N \N | Granulated sugar |
Beat together margarine; peanut butter and sugar until creamy. Add water, egg and vanilla; beat well. Add combined oats, flour and baking soda; mix well. Cover; chill about 1 hour.
Heat oven to 350 F. Shape dough into 1-inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in granulated sugar to form crisscross pattern. Bake 9 to 10 minutes or until edges are golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.
Nutrition Information (1 cookie): * Calories 70 * Fat 3g * Sodium 40 mg * Dietary Fiber 0g
Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias