Peanut Butter 'n' Jelly Mini Cakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3/4 cup peanut butter
• 1/2 cup firmly packed brown sugar
• 1/4 cup margarine or 1/4 cup butter, softened
• 1/4 cup milk
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups oats, uncooked
• 2/3 cup flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt (optional)
• 1/3 cup fruit preserves, any flavor

Recipe

• 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.