Peanut Butter Jumbos Recipes

Steps:

• In a large mixing bowl, cream peanut butter, butter and sugars together.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine oats and baking soda and gradually add to the creamed mixture.
• Stir in chocolate chips and M&M bits.
• Drop by heaping tablespoonfuls 2-inches apart onto ungreased baking pans.
• Bake at 350 for 12-14 minutes or until edges are browned.
• Remove to wire racks to cool.

Steps:

• In a mixer bowl, beat together butter, peanut butter, and sugars until fluffy. Beat in eggs and combine well. Combine flour and baking soda. Add to mixture and beat only until just combined. Stir in peanut butter chips. Drop dough by level 1/4 cup measures, 3 inches apart on ungreased cookie sheets. Bake at 350 degrees about 14-16 minutes or until golden. Let sit on cookie sheets for several minutes before removing.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
• Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.