Braden Family Cookbook

Chuck Braden

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PEANUT BUTTER CRISSCROSSES                         Basic

 

1 cups firmly packed brown sugar
1 cup peanut butter
3/4 cup softened butter
1/3 cup water
1 egg
1 TSP. Vanilla
3 cups quick or old fashioned oats, uncooked
1 cups flour
TSP. Baking soda
Granulated sugar

Beat sugar, peanut butter and butter until creamy.  Add water, egg and vanilla; beat well.

Combine oats, flour and baking soda; add to peanut butter mixture and mix well.  Cover; chill for about 2 hours.

Heat oven to 350 degrees.  Shape dough into 1-inch balls.  Place 2 inches apart on ungreased cookie sheets.  Flatten balls with tines of a fork dipped in granulated sugar to form crisscross pattern.  Bake 9 - 10 minutes or until edges are golden brown.  Cool two minutes on cookie sheets; remove to wire rack to cool completely.  Store in tightly covered container.  Makes about 7 dozen cookies.