| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Miamiherald, Desserts | 32 | Cookies | |
INGREDIENTS
| 1 1/4 | c | Old-fashioned oats |
| 2 | tb | Unsalted butter; softened |
| 1/2 | c | Crunchy peasnut butter |
| 1/4 | c | Packed light-brown sugar |
| 1 | lg | Egg; beaten |
| 2 | tb | Milk |
| 1 | ts | Vanilla extract |
| 3/4 | c | Pitted dates; chopped |
| 1 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
INSTRUCTIONS
Prehaet oven to 350 degrees F. Spread the oats on a baking sheet, and toast for 5 minutes, stirring once. Let cool. In a mixing bowl, stir together the butter and peasnut butter, Stir in the brown sugar. Stir int he egg, then the milk and vanilla. Stir in the dates, then the oats. Stir the flour, baking soda and salt together, then add to the peanut butter mixture, stirring just to combine. Press the dough into ungreased minature muffin tins filling them about 3/4 full. Bake until lightly browned, about 20 minutes. Turn out of the pans, and let cool. Store in self-sealing lastic bags. Nutritional info per cookie: 80 cal; 3g fat, 2g pro, 11 g carb Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96 Posted to MM-Recipes Digest V3 #190 Date: 08 Jul 96 00:41:52 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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