Best Ever Peanut Butter-
2 cups quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Shedd’s Spread*
Country Crock Spread
1 cup Skippy* Creamy
or Super Chunk
1 cup granulated sugar
1 cup firmly packed
2 teaspoons vanilla extract
1 12-ounce package semisweet chocolate chips
Preheat oven to 350°F.
In a small bowl, combine oats, flour, baking powder,
baking soda and salt; set aside.
In a large bowl, with an electric mixer on medium
speed, beat spread and peanut butter until smooth.
Beat in sugars, then eggs and vanilla until blended.
Beat in flour mixture just until blended. Stir in
On ungreased baking sheets, drop dough by rounded
tablespoonfuls, 2 inches apart.
Bake for 13 minutes, or until golden. Remove the
cookies to a wire rack and let cool completely.
Makes 6 dozen cookies.
Brands may vary by region; substitute a similar product.
Easy Oreo Truffles
1 18-ounce package Oreo
8 ounces Philadelphia
cream cheese, softened
2 8-ounce packages
Line a baking sheet with waxed paper.
Mix 3 cups of the cookie crumbs and cream cheese
until well blended. Shape into 42 one-inch balls.
Dip balls in melted chocolate; place on the baking
sheet. Sprinkle with remaining cookie crumbs. (Any
leftover melted chocolate can be stored in a tightly
covered container at room temperature and saved for
Refrigerate for 1 hour, or until firm. Store any leftover
truffles in a tightly covered container in the refrigerator.
Makes 42 truffles.