1/2 c Butter or Margerine
1 Jar (18 oz) Chunky Peanut
-Butter (unsweetened is
-best)
1 c White Sugar
1 c Firmly packed brown sugar
4 lg Eggs
1 ts Vanilla extract
6 c Quick Cooking Oats, uncooked
2 1/2 ts Baking soda
1 c (or more) Mix-ins, such as:
-chocolate chips, raisins,
-dates, dried fruit
-(apricots, apples, papaya,
-pineapple, etc.)
OPTIONAL
1/2 c Dried milk solids (add
-another egg or 2
-Tablespoons of oil or
-cookies will be crumbly)
Here is a recipe that I adapted out of Southern Living Magazine several
years ago. One cookie is a great breakfast or snack and is gram per gram
lower in fat and calories than commercial granola bars. I like to mix up a
whole batch then bake 6 at a time, freezing the rest of the dough for later
use.
Beat butter and peanut butter until fluffy; gradually add sugars, beating
well. Add eggs and vanilla, mixing well. Combine oats, baking soda, and
optional milk solids; add to peanut butter mixture, mixing well. Divide
into 24 balls and place on ungreased cookie sheet. Flatten slightly. Bake
at 350F for 15 to 18 minutes, or until golden brown throughout (will still
look somewhat uncooked when hot).
Nutrition profile for cookies with fruit and without milk solids:
Serving size 1 cookie (97.1 g). Calories: 380; from fat: 146, Total fat:
16.2 g, Saturated fat: 4 g, Cholesterol: 64 mg, Sodium 216 mg,
Carbohydrates: 43 g, Fiber: 1 g, Sugars: 21 g, Protein: 6 g, Vitamin A: 6%,
Calcium: 2%, Vitamin C: 6%, Iron: 4%.
Yields
1 Servings