3/4 C. butter or margarine

3/4 C. peanut butter, creamy or chunky

3/4 C. brown sugar

3/4 C. sugar

1 egg

1 t. vanilla

2 T. milk

1 1/4 C. flour (Up the amount of flour by a 1/4 C. if you want thicker cookies that don’t spread so much.)

1 t. baking soda

1/4 t. salt

1/2 C. oats

1/2 C. jelly or jam of your choice (Jam is probably the best bet since it won’t spread as much, but jelly will work in a pinch.)

 

Cream together the butter or margarine, peanut butter and sugars until light and fluffy. Mix in the egg, vanilla and milk. Stir in the flour, baking soda, salt and oats just until combined. Refrigerate dough for an hour to make handling easier, if you have the time. Roll about a T. of dough into ball and place on a cookie sheet. When the cookie sheets are full, make an indentation with your thumb in each ball and fill with jam. Bake at 350 degrees for 15 to 18 minutes, until golden brown. These cookies are equally delicious as just plain peanut butter cookies. They are just the right blend of crunchy and chewy.