Captain Geo's Peanut Butter Criss-Cross Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1/2 cup unsalted butter (you can use butter flavored shortening).1/2 generous cup chunky peanut butter (a little over 5 oz on the scale)1/2 cup Splenda1/2 cup brown sugar, packed1 large egg1/2 teaspoon vanilla3/4 cups all-purpose unbleached flour1/2 cups quick oats (pulverized in food processor)1 teaspoon baking soda1/4 teaspoon salt
Preheat oven to 350 degrees F. In a mixing bowl, cream the shortening, peanut butter, and both sugars. Stir in the egg and vanilla.
In another bowl, stir together the flour, pulverized oats, baking soda and salt, then add that mixture to the peanut butter mixture and stir until incorporated.
Shape into small balls about ¾ inch in diameter and place balls a few inches apart on parchment lined cookie sheets. Wet a fork with water and shake off excess. Press the damp fork into cookies and make deep criss-crosses. If fork dries, dampen it again and continue.
Bake for about 10-13 minutes or until golden brown. Remove from cookie sheet and place on a rack to cool.
Makes about 2 ½ dozen
Number of Servings: 30
Recipe submitted by SparkPeople user GEODECAT.
In another bowl, stir together the flour, pulverized oats, baking soda and salt, then add that mixture to the peanut butter mixture and stir until incorporated.
Shape into small balls about ¾ inch in diameter and place balls a few inches apart on parchment lined cookie sheets. Wet a fork with water and shake off excess. Press the damp fork into cookies and make deep criss-crosses. If fork dries, dampen it again and continue.
Bake for about 10-13 minutes or until golden brown. Remove from cookie sheet and place on a rack to cool.
Makes about 2 ½ dozen
Number of Servings: 30
Recipe submitted by SparkPeople user GEODECAT.
Nutritional Info Amount Per Serving
- Calories: 84.5
- Total Fat: 6.2 g
- Cholesterol: 15.1 mg
- Sodium: 85.7 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.5 g
- Protein: 1.6 g
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