| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 18 | Servings | ||
INGREDIENTS
| 1/2 | c | (4 oz) unsalted butter |
| 1/4 | c | (2 oz) granulated sugar |
| 3/4 | c | (6 oz) firmly packed dark brown sugar |
| 1 | c | (8 oz) chunky peanut butter |
| 1/2 | ts | Vanilla extract |
| 1 | lg | Egg |
| 1/4 | c | (2 oz) peanuts; chopped |
| 1 | c | Minus 2 T flour; (7 oz) |
| 1/4 | ts | Salt |
| 1/2 | ts | Baking soda |
| Extra granulated sugar; (for coating the cookies) |
INSTRUCTIONS
NORMA WRENN Preheat the oven to 350 degrees. With an electric mixer on high speed, cream together the butter, sugars and peanut butter for 3-4 minutes. Mix in the vanilla extract, egg and peanuts, just until combined. Thoroughly mix the salt and baking soda into the flour, then add gradually to the bowl, stirring just until blended (the dough should be stiff). Wrap in plastic wrap and refrigerate at least 4 hours. Form into balls just smaller than golf balls. Roll each ball in sugar to coat. Set about 3 inches apart on a greased cookie sheet. Flatten with the bottom of a drinking glass, then press in a design with the tines of a fork. Bake about 15 minutes. Makes about 18 large cookies. Per cookie: 230 calories, 5.5g protein, 23g carbohydrates, 1.5g fiber, 13.5 fat (4.7g saturated), 136mg sodium. Source: Weekend Cook, USA Weekly, Lee Bailey Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 12, 1998
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