Mix sugar, oleo and milk (also cocoa, if using) together in a saucepan.
Bring to a boil over medium heat, stirring constantly. Boil for one minute.
Remove from heat and add peanut butter, oatmeal and vanilla.
Mix well.
Drop by tablespoon onto wax paper, cool, cookies harden fast so work quickly.\tI have had this recipe from when I was in Middle school and have always used it.
(If you want to make the chocolate kind, use 2 Tbsp. cocoa, 4 Tbsp. oleo and 1 1/4 c. of oatmeal.
Rest of ingredients stay the same.)
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
eat brown sugar, sugar, and butter in large mixer bowl until
owl combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.
aking sheets.
Beat butter, brown sugar, egg, peanut butter, and vanilla extract
emove from heat.
Add peanut butter and stir to melt.
heet.
Beat brown sugar, butter, peanut butter, egg, and vanilla extract together
Cream butter or margarine with sugar until fluffy.
Add eggs, one at a time.
Add vanilla; beat well.
Combine flour, cocoa, baking soda and salt.
Blend into creamed mixture.
Add peanut butter chips, stirring by hand.
Place teaspoonfuls on ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 9 minutes.
Cookies are soft, and will \"drop\" when taken from the oven.
Cook about a minute. Remove and cool completely on wire rack.
Makes 4 to 4 1/2 dozen.
Combine about half the flour, brown sugar, peanut butter, shortening, egg, milk, vanilla and baking soda.
Beat with mixer on medium to high until thoroughly combined.
Beat in remaining flour.
Stir in oats.
Spread batter into an ungreased 8 x 8 x 2-inch pan.
Spread peanut butter between 2 Ritz crackers, set aside.
Melt almond bars in microwave oven (in microwave dish) for 1 minute; stir mixture well.
Continue microwaving for 15 minute intervals; stirring well after each interval until smooth consistency.
Heat oven to 375\u00b0. Place sheets of foil on countertop for cooling cookies. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well mixed. Add egg. Beat until blended. Combine flour, salt and baking soda. Mix with creamed mixture. Drop by heaping teaspoonful 2-inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern. Bake 8 to 10 minutes.
Mix together and boil for 1 1/2 minutes the sugar, cocoa, margarine and milk with pinch of salt.
Remove from stove and add peanut butter, cereal and vanilla.
Stir well and drop by spoonfuls onto waxed paper.
Cool and they will become firm and ready to eat.
Bring the first 4 ingredients to a boil and boil for a few minutes.
Stir to avoid burning. Add the oatmeal, nuts and peanut butter. Drop by spoonfuls onto wax paper.
In large bowl, cream butter, peanut butter and sugars. Beat in eggs
Make cookies: Preheat the oven to 375
inely crush 16 of the cookies.
Coarsely chop remaining 14
ven to 350.
Melt butter over medium heat, add oats
eat until fluffy.
Add peanut butter, vanilla and egg, mix well
medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated