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 Scoop or roll balls and place on ungreased cookie sheet. Press with a sugar-coated fork in crisscrosses, flattening slightly. |
 Cool on wire rack before storing. |
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A different take on peanut butter cookies. The oatmeal adds chewiness, and the chopped peanuts add extra crunch. For an over-the-top serving, spread a cookie with a smear of peanut butter and dab of jelly.
Ingredientes
- 1 ½ cups firmly packed brown sugar
- 1 cup peanut butter
- 3/4 cup butter, softened
- 1/3 cup water
- 1 egg
- 1 teaspoon vanilla
- 3 cups oatmeal
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 1/3 cup peanuts, chopped coarsely (or pulse a few seconds in food processor)
- Granulated sugar
Direcciones
- Set oven to 350 degrees F.
- Beat sugar, peanut butter and butter until creamy. Add water, egg and vanilla; beat well.
- Add oatmeal, flour, and baking soda. Mix well then stir in peanuts.
- Shape dough into 1-inch balls. (I made larger cookies using a small ice cream scoop). Place 2-inches apart on ungreased cookie sheets. Flatten criss-cross with tines of fork dipped in sugar (you may need to moisten fork first to make sugar stick to it.)
- Bake 9-11 minutes or until edges are golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely; store tightly covered.
- YIELD: 7 dozen (if 1-inch size balls were made); or 40 large cookies (using standard small ice cream scoop.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 84 servings | |
| Calories 71 | |
| Calories from Fat 32 | 45% |
| Total Fat 3.7g | 5% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 36mg | 2% |
| Potassium 42mg | 1% |
| Total Carbs 8.57g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.22g | 3% |
| Protein 1.48g | 2% |
