Peanut Butter Crisp Cookies (1 cookie)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 65
- Amount Per Serving
- Calories: 89.7
- Total Fat: 4.8 g
- Cholesterol: 9.5 mg
- Sodium: 87.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.7 g
- Protein: 2.2 g
View full nutritional breakdown of Peanut Butter Crisp Cookies (1 cookie) calories by ingredient
Introduction
A cross between a peanut butter cookie and an oatmeal cookie....delightful! A cross between a peanut butter cookie and an oatmeal cookie....delightful!Number of Servings: 65
Ingredients
-
1/2 cup butter
1 1/2 cups peanut butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups oats
1 cup rice flour (can use regular or whole wheat)
2 teaspoons baking soda
1/4 teaspoon salt
Tips
Using rice flour makes these cookies FODMAP Diet friendly. You can use white or wheat flour if that is not important to you.
Directions
Preheat oven to 350 degrees.
In large bowl, beat together butter, peanut butter and sugars. blend in eggs and vanilla. Combine dry ingredients and add to sugar mixture, beating well. Measure out cookies in a small cookie scoop and place rounded balls on cookie sheet sprayed with cooking spray. Flatten slightly with fork or fingers. Bake about 12 minutes, make sure not to overcook. Cool 1 minute on cookie sheet and then transfer to cooking rack.
Using a small level cookie scoop, I got about 65 cookies, if you count the 60 I measured out and the dough my son and I swiped!
The only thing wrong with these cookies is they are positively addicting!
** the version I originally posted had 1 cup butter and 1 cup peanut butter, but I decided to use less butter and more peanut butter to make them healthier...still delightful!
In large bowl, beat together butter, peanut butter and sugars. blend in eggs and vanilla. Combine dry ingredients and add to sugar mixture, beating well. Measure out cookies in a small cookie scoop and place rounded balls on cookie sheet sprayed with cooking spray. Flatten slightly with fork or fingers. Bake about 12 minutes, make sure not to overcook. Cool 1 minute on cookie sheet and then transfer to cooking rack.
Using a small level cookie scoop, I got about 65 cookies, if you count the 60 I measured out and the dough my son and I swiped!
The only thing wrong with these cookies is they are positively addicting!
** the version I originally posted had 1 cup butter and 1 cup peanut butter, but I decided to use less butter and more peanut butter to make them healthier...still delightful!
Member Ratings For This Recipe
-
MUSICNUT
-
DOCTORKATE6193
-
ROSIEJP