Title: P B & O SNACKERS
  Categories: Cookies, Snacks
       Yield: 4 Servings
  
       3 c  Old-fashioned rolled oats
            -(not quick-cooking)
       1 c  All-purpose flour
       2 ts Ground cinnamon
     1/4 ts Salt (if peanut butter is
            -unsalted)
     1/4 ts Ground nutmeg
       1 ts Baking soda
       1 c  Unsalted butter, at room
            -temperature (2 sticks)
       1 c  Peanut butter, chunky or
            -smooth
       1 c  Firmly packed light-brown
            -sugar
       1 c  Granulated sugar
       2    Eggs
       1 ts Vanilla
   1 1/2 c  Semisweet chocolate chips OR
            -raisins
  
   Preheat the oven to moderate (350F)
   
   Stir together the oats, flour, cinnamon, salt (if using), nutmeg, and
   baking soda in a large bowl.  Beat together the butter,peanut butter,
   and the brown and white sugars in a large bowl at medium speed until
   light and fluffy, about 4 minutes.  Add the eggs, one at a time,
   beating for 1 minute after each addition. Beat in the vanilla.
   
   Beat in the oat mixture on the lowest mixer speed just until blended.
   Stir in the chips or raisins by hand. The dough can be refrigerated,
   covered, for up to 24 hours, or used immediately.
   
   If using unchilled dough, drop onto ungreased baking sheets without
   rolling and do not flatten.  Scoop chilled dough by rounded
   tablespoons, roll into balls between palms, and place on greased
   baking sheets, spacing 2 inches apart.  Flatten to 1/2-inch thickness
   with palm of hand.
   
   Bake for 12 to 15 minutes until golden and just firm around the
   edges. Cool on the baking sheets for 2 minutes. Drizzle with melted
   dark and white chocolate, if you wish.  Transfer to racks to cool
   completely. Store airtight for up to 3 days.
   
   Makes about 4 dozen cookies.
   
   Nutrient Value per Cookie: 158 Calories, 3 g Protein, 9 g Fat, 18 g
   Carbohydrate, 48 mg Sodium, 19 mg Cholesterol.
   
   Exchanges: 1/2 starch/bread, 3/4 fruit, 1 3/4 fat.
   
   [FAMILY CIRCLE; 2/1/91]
   
   Posted by Fred Peters.
  
 

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