(or Chocolate Chip, Peanut Butter and Oatmeal Cookies)
1 cup stick margarine (texture is better than butter)
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
When mixed, add:
1 cup flour
1 tsp soda
2 cup oats
1 tsp vanilla extract
1/2 tsp salt
Stir in (by hand if using mixer):
6 oz (1 c) chocolate chips
Best results if dough is chilled before baking, but it can be baked immediately.
Drop by spoon on cookie sheets, approximately 15 per sheet, or dough lumps the size of walnuts to pingpong balls. Dough will spread while baking.
Bake at 350°F for 12 minutes.
Better to underbake than overbake.
* Barb Bowdy Eddy and my mom (Manette Smith) met at Michigan State University in the early 60s; Barb created this recipe for a HomeEc class. [But I may have the story all wrong.]