This peanut butter cookie recipe came out of a church recipe book from the early 1970's Indianapolis Indiana. It is such a fast and easy cookie besides a surprisingly great taste. We have made it for years. Change it how you want, but this original recipe is the way to go with it. The best thing is no eggs and no flour. Enjoy.
peanut butter, creamy
quick rolled oats, uncooked
1Cream together the peanut butter and sugar.
2Then stir in the oats and milk until blended.
3Shape into 24 small balls and flatten with your fork on ungreased cookie sheet. Bake at a low oven of 325 between 12-15 minutes. Light golden brown.