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P B And O Snackers

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Cookies, Snacks 4 Servings

INGREDIENTS

3 c Old-fashioned rolled oats
not quick-cooking
1 c All-purpose flour
2 t Ground cinnamon
1/4 t Salt, if peanut butter is
unsalted
1/4 t Ground nutmeg
1 t 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 t Vanilla
1 1/2 c Semisweet chocolate chips OR
raisins

INSTRUCTIONS

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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1721
Calories From Fat: 1088
Total Fat: 127.3g
Cholesterol: 276mg
Sodium: 701.7mg
Potassium: 644.8mg
Carbohydrates: 138.1g
Fiber: 10g
Sugar: 63.6g
Protein: 28.3g


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