| 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 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt (if peanut butter is unsalted) |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
ts |
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 |
ts |
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
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