Lunchbox Cookies

Name: Lunchbox Cookies
Ingredients: 2 2/3 cups oatmeal; 1 1/2 cups flour; 2 teaspoons orange zest; 1 teaspoon baking soda; 1 teaspoon baking powder; 3/4 teaspoon salt; 10 tablespoons butter or 10 tablespoons margarine, room temperature; 1/2 cup peanut butter (I prefer chunky); 2/3 cup brown sugar, packed; 1 1/3 cups white sugar; 2 eggs, room temperature; 1 teaspoon vanilla; 1 1/3 cups peanuts, chopped (optional)

13 ingredients

12 steps

Ingredients

2 2/3 cups oatmeal
1 1/2 cups flour
2 teaspoons orange zest
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
10 tablespoons butter or 10 tablespoons margarine, room temperature
1/2 cup peanut butter (I prefer chunky)
2/3 cup brown sugar, packed
1 1/3 cups white sugar
2 eggs, room temperature
1 teaspoon vanilla
1 1/3 cups peanuts, chopped (optional)

Directions

1

Preheat oven to 325-degrees F.
2

Spead oats on baking sheet and toast in preheated oven for 10 minutes or until oats are golden brown, stirring occassinally. Set aside.
3

Increase oven temperature to 350-degrees F.
4

Combine flour, orange peel, baking soda, baking powder and salt in a large bowl.
5

In a separate bowl cream butter and peanut butter until light.
6

Add sugars (brown and white) and beat until light and fluffy.
7

Add eggs one at a time and continue beating. Stir in vanilla.
8

Fold in flour mixture.
9

Fold in browned oatmeal and peanuts.
10

Drop batter onto baking sheets by tablespoons, spacing 3-inches apart. Flatten cookies slightly with a fork making criss-cross lines on the cookies.
11

Bake for 10-12 minutes or until done (cookies will begin to brown around edges).
12

Cool in pans for 5 minutes before transferring cookies to racks to finish cooling.