|Seedless raisins||1 1⁄2 Cup (24 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Pound (About 1 Cup)|
|Sugar||2 Cup (32 tbs)|
|Peanut butter||1⁄2 Cup (8 tbs) (Creamy Or Chunk-Style)|
|Eggs||3 , well beaten|
|All purpose flour||3 Cup (48 tbs) (Regular)|
|Quick cooking rolled oats||1 1⁄4 Cup (20 tbs)|
Pour boiling water over the raisins, let stand 5 minutes, then drain and pat dry with paper towels.
Cream butter and sugar together thoroughly.
Blend in the peanut butter.
Add the beaten eggs and mix well.
Sift flour, measure, and sift with the salt, soda, and cinnamon.
Blend flour into the creamed mixture along with the milk.
Stir in vanilla, rolled oats, and raisins.
Drop by teaspoonfuls about 2 inches apart on an ungreased cooky sheet.
Bake in a 375° oven about 15 minutes.