Peanut Butter Oatmeal Cookies

• 1/2 cup margarine (1 stick) softened
• 1/2 cup peanut butter
• 3/4 cup brown sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1-1/4 cups rolled oats
• 3/4 cup whole wheat flour

In a large bow combine the softened margarine and peanut butter. I measure the peanut butter by packing it tightly into a metal measuring cup. Then I scrape it out with my fingers. Add the sugar or Sucanat and the egg to the bowl. Mix it up really good until it is smooth, fluffy and glossy. I do this with a wire whisk. You could use a big spoon if you preferred. Add the vanilla and stir it in a little. Add the salt, baking soda, oatmeal, and flour. Stir it all up really well. You need a spoon to stir in the dry ingredients. A whisk just won’t work for this part because the batter is so thick.

Drop the dough by spoonfuls onto an ungreased cookie sheet. These cookies don’t spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour. Bake at 350° for about 12 minutes. This recipe makes about 2 dozen cookies.

Half a cup of chocolate chips may be added to the batter if desired. I love these cookies. They are crunchy and chewy and creamy and warm and good. I have been known to let the kids have them for breakfast when I want to sleep in on a Saturday morning. But that is a secret, so don’t tell anyone.