| 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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