Peanut Butter 'n' Jelly Mini Cakes

• 34 cup peanut butter
• 12 cup firmly packed brown sugar
• 14 cup margarine or 14 cup butter, softened
• 14 cup milk
• 1 egg
• 1 teaspoon vanilla
• 1 12 cups oats, uncooked
• 23 cup flour
• 12 teaspoon baking soda
• 18 teaspoon salt (optional)
• 13 cup fruit preserves, any flavor

1. Heat oven to 350 degrees.
2. Line 30 mini muffin pan cups with paper baking cups.
3. Beat together peanut butter, brown sugar and margarine until creamy.
4. Add milk, egg, and vanilla; beat well.
5. Add combined oats, flour, baking soda, and salt; mix well.
6. Press rounded teaspoonfuls of dough into each muffin cup.
7. Make shallow indentation in center of dough; fill with 1/2 teaspoon preserves.
8. Bake 14 to 16 minutes or until edges are light golden brown.
9. Cool 5 minutes in pan; remove to wire rack.
10. Cool completely.
11. Store tightly covered.
12. FOR BAR COOKIES:.
13. Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
14. Make 30 evenly spaced shallow indentation (5 across and 6 down) in dough.
15. Fill each indentation with 1/2 teaspoon preserves.
16. Bake 18 to 20 minutes or until edges are light golden brown.
17. Cool completely on wire reack.
18. Cut into bars.

peanut butter, brown sugar, margarine, milk, egg, vanilla, oats, flour, baking soda, salt, fruit preserves

Taken from www.food.com/recipe/peanut-butter-n-jelly-mini-cakes-103822 (may not work)