INGREDIENTS
- 2cups quick-cooking oats
- 2cups all-purpose flour
- 1tsp. baking powder
- 1tsp. baking soda
- 1/4tsp. salt
- 1cup Shedd's Spread Country Crock® Spread
- 1cup Skippy® Natural Creamy Peanut Butter Spread with Honey
- 1cup granulated sugar
- 1cup firmly packed brown sugar
- 2eggs
- 1/2cup golden or regular raisins (optional)
- 1/2cup chopped pecans
This is the recipe as written.
I used creamy peanut butter and added one tablespoon of honey and omitted the pecans and raisins. I used one cup whole wheat flour and 1 cup white flour
DIRECTIONS
Preheat oven to 350°. Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.
Beat Shedd's Spread Country Crock® Spread with Skippy® Natural Creamy Peanut Butter Spread with Honey in large bowl with wire whisk until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes.
Drop dough by rounded tablespoonfuls, 2 inches apart on ungreased baking sheets.
Bake 13 minutes or until golden.
Remove cookies to wire rack and cool completely.
Beat Shedd's Spread Country Crock® Spread with Skippy® Natural Creamy Peanut Butter Spread with Honey in large bowl with wire whisk until smooth. Beat in sugars, then eggs until blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes.
Drop dough by rounded tablespoonfuls, 2 inches apart on ungreased baking sheets.
Bake 13 minutes or until golden.
Remove cookies to wire rack and cool completely.
