Stefani of Proceed With Caution picked these yummy (really YUMMY!) cookies for the recipe this week. I’m not a huge fan of peanut butter cookies, but I was intrigued by the addition of oatmeal. The recipe says not to use natural peanut butter. I’m assuming it means not to use the kind of natural peanut butter that separates, because I used Skippy Natural Chunky peanut butter and they turned out great. I think using regular peanut butter may make them too sweet. 
The recipe says to chill the dough if you have time (which I didn’t) and they held their shape just fine. They are pretty delicate until they cool a little, though.
I love how the edges are crispy like peanut butter cookies and the centers are chewy and softer like oatmeal cookies. I admit I ate three (hey, they were broken! That doesn’t count, right?). My husband’s out of town so I’ll have to make these again when he gets back- I know he’ll love them!
All I can say is, it’s a good thing I’m around family and friends to eat all this stuff! Go here for the recipe!
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