A Tale of Two (types of) Cookies

When is a Peanut Butter cookie, not Peanut Butter? And when is an Oatmeal Chocolate Chip cookie not?
When you use a new recipe!
We had an oatmeal cookie recipe, but were not happy with it. Oftimes, when we used it, we had to add more oatmeal or more flour because the mix was too wet and sticky. It would taste like flour.
So today I used a recipe I downloaded from Cooks.com (I recommend the site). I've pasted the recipe below.
The issue here is that they don't taste like oatmeal cookies. They taste more like peanut butter cookies. So much so, I was afraid I would get indigestion from sampling them (I have issues with peanut butter).
For those trying the recipe be advised that while I doubled the recipe, I only used half the oatmeal called for, with a 12 oz. bag of chocolate chips. And don't try using beaters with this - you'll likely burn them out. It's a very stiff mix.


QUAKER'S BEST OATMEAL COOKIES
3/4 c. firmly packed brown sugar 1/2 c. granulated sugar
1 egg 1 stick butter 1 tsp. vanilla
1 1/2 c. all purpose flour 1 tsp. baking soda 1 tsp. salt (opt.)
3 c. Quaker Oats (quick or old fashioned, uncooked)

Preheat oven to 375 degrees.

Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. 4 1/2 dozen.

OATMEAL COOKIE SQUARES: Press dough onto bottom of ungreased 13"x9" pan. Bake about 25 minutes or until light golden brown. Cool completely; cut into 1 1/2" squares. Store in tightly covered container. 4 dozen.

VARIATIONS: Add any one or combination of two of the following ingredients, if desired: 1 cup raisins, chopped nuts, or semi sweet chocolate, butterscotch or peanut butter flavored pieces.