RECIPE INGREDIENTS
1 cup whole-wheat flour
1/3 cup old-fashioned oats (do not use instant or quick oats)
1 teaspoon baking soda
1 cup extra crunchy peanut butter
3/4 cup (packed ) dark brown sugar
1/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon dark robust-flavored molasses (do not use blackstrap)
1 teaspoon vanilla extract
1/2 cup honey roasted peanuts
Whole Wheat Peanut Butter Cookies Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350 degrees F.
Butter 2 large (16-by-14-inch) nonstick baking sheets.
Mix first 3 ingredients in small bowl. Using electric mixer, beat peanut butter, both sugars, butter, egg, molasses and vanilla in large bowl until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Mix in peanuts.
Using about 3 tablespoons dough for each, drop 9 mounds of dough on each sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).
1 cup whole-wheat flour
1/3 cup old-fashioned oats (do not use instant or quick oats)
1 teaspoon baking soda
1 cup extra crunchy peanut butter
3/4 cup (packed ) dark brown sugar
1/3 cup granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon dark robust-flavored molasses (do not use blackstrap)
1 teaspoon vanilla extract
1/2 cup honey roasted peanuts
Whole Wheat Peanut Butter Cookies Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350 degrees F.
Butter 2 large (16-by-14-inch) nonstick baking sheets.
Mix first 3 ingredients in small bowl. Using electric mixer, beat peanut butter, both sugars, butter, egg, molasses and vanilla in large bowl until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Mix in peanuts.
Using about 3 tablespoons dough for each, drop 9 mounds of dough on each sheet, spacing evenly apart. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature).
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