Peanut Butter Oatmeal Raisin Bar Cookies
1/3 C. butter
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 1/2×10 1/2×1-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
Source: One-Pot Cookies, by Andrew Schloss, with Ken Bookman