Peanut Butter Oatmeal Cookies

Make these peanut butter oatmeal cookies and it will be like having two cookies in one.

| March/April 1983

I sometimes call my peanut butter oatmeal cookies "two-way cookies" because they are peanut butter cookies and they are also oatmeal raisin cookies. Plus they use carob syrup.

1/2 cup of butter or margarine
3 cups of oatmeal
1 cup of honey
4 to 6 tablespoons of carob syrup
3/4 cup of powdered milk
1/2 teaspoon of salt
2 teaspoons of vanilla
1/2 cup of peanut butter
1/2 cup of raisins

First, melt the butter or margarine. Mix that with the rest of the ingredients. Roll the dough (it will be very stiff) into balls, dipping your hands in water when necessary to keep them from getting too sticky. You can now flatten the balls on cookie sheets and bake them in a 350°F oven until they're done ... or just store the balls in the refrigerator and eat them later as candy.

Carob Syrup: To make carob syrup, mix 1 cup of carob powder with 1 cup of water and cook it until it's a little thick. It can be refrigerated and used as a topping, too.

For my other dessert recipes see Mother's Children: Making Natural Desserts With Natural Sweeteners

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