Chill cookie dough properly. The chilling time
given in a recipe is the optimum time for easy rolling and shaping.
If you need to speed up the chilling,
wrap the cookie dough and place it in the freezer. About 20 minutes of chilling in the
freezer is equal to one hour in the refrigerator. Always chill rolled or sliced
cookies made with margarine in the freezer.
Peanut Butter Oatmeal Raisin Bar Cookies
3/4 C. smooth peanut butter (see note)
1/2 C. packed brown sugar
1/2 C. granulated sugar
1/2 t. salt
1 large egg
1/2 t. vanilla extract
2 C. quick-cooking oats
1 C. unsalted roasted peanuts, chopped
1 C. raisins
In large heavy saucepan over medium heat, begin melting butter. When it's about
half melted, add peanut butter and continue stirring until butter and peanut
butter are completely melted. Remove from heat.
In small bowl, combine brown and granulated sugars and salt; stir into peanut
butter mixture. Stir in egg and vanilla. In medium bowl, combine oats, peanuts
and raisins; stir into peanut butter mixture.
Drop mounds of dough over entire surface of greased 15 1/2x10 1/2x1-inch
(39x26x2.5 cm) jelly roll pan. Press dough evenly into pan and smooth surface
with metal spatula.
Bake at 350 F (180 C) for 15 minutes or until just set. Let cool in pan on wire
rack for 15 minutes. Cut into 12 large squares and cut each square in half
diagonally. Transfer to wire rack and cool completely.
Makes 24 bar cookies.
Note: For best results, use homogenized peanut butter
One-Pot Cookies, by Andrew Schloss, with Ken Bookman