Dipped or Drizzled – Nothing Beats a Poppy’s Peanut Butter Cookie


Cream the following room temperature ingredients with an electric mixer:
1/2 cup + 1 tbsp butter
1/3 cup packed brown sugar
1/2 teaspoon vanilla
1 egg
1/2 cup peanut butter

Sprinkle the following over the dough and mix again:
1/2 teaspoon baking soda
3/4 cups flour

Using a strong spoon stir in:
1 1/2 cups of regular oatmeal (not instant)
1/2 package of peanut butter chips

Drop dough by spoonfuls onto a non-stick cookie sheet and bake at 375 degrees for 8 to 9 minutes. Use a rack to cool them (this will also stop them from continuing to cook on a hot pan), and once they are cool put them in a plastic zip top bag to keep them fresh. I usually end up with about 36 cookies.

Variation: Bake them as bars. I line a 9 x 9 baking pan with foil, give a light non-stick spray and spread the batter. I bake them at 350 degrees for 16 minutes. They won’t be brown on top so don’t be fooled into over cooking them. After they are cooled cut into bars as large or as small as you like!

Substitute semi-sweet chocolate chips for the peanut butter chips.

Drizzle or dip the tops in melted semi-sweet chocolate chips.

Until next time… Release YOUR Bon Vivant and Savor Your Life!


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