Oatmeal peanut butter cookies (makes 30 cookies)

This is a quick drop cookie recipe which can be easily doubled and freezes well. If planning to freeze these cookies after making them, I recommend making the cookies on the small size as they'll thaw faster.

Oatmeal peanut butter cookies 

1 egg 

¼ cup (or ½ stick) butter or margarine 

½ cup white sugar 

½ cup brown sugar 

½ teaspoon vanilla extract  

1 tablespoon canola oil 

1 tablespoon water 

2 ¼ cups oatmeal 

1 ¼ cups peanut butter 

1 teaspoon baking soda 

1) Place oven rack on middle rung and pre-heat oven to 375 degrees farneheit. 

2) In a large mixing bowl combine eggs, butter, sugars, vanilla extract, oil and water. 

3) Add peanut butter. Mix. 

4) Add oatmeal and baking soda. Mix. 

5) Drop dough by rounded tablespoons onto non-stick cookie sheet about 2 inches apart. Bake in oven for 6 – 12 minutes. Do not over bake. Cool cookies on wire rack.

6) Repeat step 5 as many times as needed. 

Serve or store cooled cookies in airtight container.  If freezing, place cookies in freezer safe container and thaw on counter top prior to serving.