On Tue 01 Feb 2005 02:28:07p, limey wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> If you don't make your own, what's your brand? Why? Smooth or
>> crunchy?
>>
>> I usually buy Laura Scudder Crunchy. If I can't get it, I buy
>> Albertson's store brand crunchy.
>>
>> Do you cook with the same type you eat out of the jar?
>>
>> Wayne
>
> I use Jif crunchy. Why? Because that's the only brand Costco sells
> and I buy it in two-jar quantities. I love it and so do the
> grandchildren.

Makes sense to me!

> I'm getting ready to make these and will wait for the grandkids to grab
> them up.

These sound really good! I'll be keeping this one for my next cookie
baking session.

Wayne

> Dora
>
> Oatmeal/Banana/Peanut Butter Cookies
>
> 3/4 cup brown sugar, firmly packed
> 1/2 cup vegetable oil spread with no transfat
> 1 egg
> 1 teaspoon vanilla
> 1-1/4 cups mashed ripe bananas
> 1 cup all-purpose flour
> 2/3 cup whole-wheat flour
> 2 teaspoons pumpkin pie spice
> 1/2 teaspoon baking soda
> 1/2 teaspoon salt
> 2 cups uncooked oats
>
> Heat the oven to 350ºF.
> In a large bowl, combine the brown sugar and vegetable oil spread and
> beat until creamy. (I think I'm going to use butter and to hell with
> it.)
>
> Add the egg and vanilla, beat well. Add the bananas; beat well.
> Combine the AP flour and whole-wheat flour and add to the sugar mixture
> along with the pumpkin pie spice, baking soda and salt. Add the
> uncooked oats. Mix until blended.
>
> Drop by heaping tablespoons 2 inches apart onto ungreased cookie sheets
> and spread into 2-1/2 inch circles. Bake 10 to 12 minutes. Remove to
> wire rack and cool completely.
>
> Spread two teaspoons of peanut butter on the flat side of one cookie and
> press a second cookie over the peanut butter.
>
> Makes 24 sandwiches.
>
> Source: Quaker Oats Company
>
>
>