| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cookies | 30 | servings | |
INGREDIENTS
| 250 | ml | Butter; Unsalted, Softened |
| 60 | ml | Creamy Peanut Butter |
| 1 | lg | White Egg; Separated |
| 5 | ml | Vanilla Extract |
| 325 | ml | All-Purpose Flour |
| 250 | ml | Old Fashioned Rolled Oats |
| 60 | ml | Wheat Germ |
| 250 | ml | Salted Dry-Roasted Peanuts; finely chopped |
| 250 | ml | Light Brown Sugar; firmly packed |
INSTRUCTIONS
In a mixing bowl with an electric mixer, cream together Butter, Peanut Butter, Sugar, then beat in egg yolk and vanilla extract. Add flour, oats, and wheat-germ and beat the mixture until just combined. Spread the batter evenly into a buttered jelly roll pan, 15 -1/2 x 10-1/2 x 1 inch (40 x 27 x 2.5 cm) smoothing the top, spread egg white, beaten lightly, over batter, and then sprinkle peanuts evenly over it. Bake the mixture in the middle of a pre heated 300 F (150 C) oven for 25 to 30 minutes, or until the top is golden brown. Transfer the pan to a wire rack to cool. While the mixture is still HOT, cut into small even squares and let the cookies cool completely in the pan. Recipe by: Mr. Jim Frape Posted to MM-Recipes Digest V4 #8 by Robert-Miles@usa.net on Feb 21, 99, converted by MM_Buster v2.0l.
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