Peanut Butter Shmackies

• 1/2 cups Butter
• 1/2 cups Peanut Butter
• 3/4 cups Sugar
• 1 cup Brown Sugar
• 1/4 cups Karo Syrup
• 1/4 cups Coconut
• 2 whole Eggs
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Vanilla
• 1-1/2 teaspoon Coconut Flavoring (optional)
• 1/4 cups Hot Water
• 1/2 teaspoons Baking Soda
• 2 cups Flour (or 1 Cup All Purpose And 1 Cup Whole Wheat Flour)
• 1-1/2 teaspoon Baking Powder
• 1-1/2 cup Oatmeal

1. Can you believe all the ingredients in one peanut butter cookie recipe? That's why they are shmackies. I mean, HOLY SHMACKIES, you know? Does 36 servings translate into 3 dozen cookies? Cuz that's what I'm guessing.
2. So anyway, mix up the ingredients in the order they are given. When you get to the hot water, mix it with the baking soda. I don't know why, but that's what the book said to do, so that's what I did.
3. I didn't have any coconut flavoring, so we'll call that optional. And I replaced one cup of the flour with whole wheat flour. Although, with the amount of sugar that's in this recipe, I don't think it does much for the health factor. I just like the heartiness of wheat flour.
4. Drop by tablespoonfuls on an ungreased cookie sheet (or parchment paper, like I do) and bake these shmackies at 375 degrees for about 10-12 minutes, or until they look like ... well ... like peanut butter cookies!
5. Don't forget to eat a little of the cookie dough. It's a good one, folks.

butter, peanut butter, sugar, brown sugar, ubc, ubc, eggs, salt, vanilla, coconut, ubc, baking soda, flour, baking powder, oatmeal

Taken from tastykitchen.com/recipes/desserts/peanut-butter-shmackies/ (may not work)