Oatmeal peanut butter cookies
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Peanut butter |
| ⅓ | cup | Butter, softened |
| ½ | cup | Packed brown |
| Sugar | ||
| ½ | cup | Granulated sugar |
| 2 | Eggs | |
| 2 | teaspoons | Vanilla |
| 2¾ | cup | Quick-cooking |
| Oats | ||
| ⅔ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Raisins |
Directions
In bowl, beat together peanut butter, butter and sugars until light and fluffy; beat in eggs, one at a time, and vanilla. Combine oats, flour, baking soda and salt; using wooden spoon, gradually stir into bowl. Stir in raisins. Roll heaping teaspoonfuls (5 mL) of batter into balls. Place on lightly greased baking sheets and flatten with palm of hand. Bake in 375 degree F (109 degree C) oven for 10 minutes or until golden. Let cool on rack. (Can be stored in airtight container for up to 5 days.) Makes about 5 dozen.
Per cookie: about 65 calories, 2 g protein, 3 g fat, 9 g carbohydrate.
From: Canadian Living Magazine, October 1992.