Crispy Peanut Butter-Oatmeal Cookies |
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Prep Time: 180 Minutes Cook Time: 8 Minutes |
Ready In: 188 Minutes Servings: 8 |
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This makes a *ton* of cookies so no need to double the recipe, make sure you mix this in a large bowl or with your stand mixer there is a lot of batter, these are *not* a sweet cookie, you may increase the brown sugar if desired for a sweeter taste... mini chocolate chips may be replaced for the peanuts - plan ahead the dough needs to chill for a few hours, prep time includes chilling time :) Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1/2 cup butter flavor crisco |
1 cup peanut butter |
2 cups brown sugar, packed (for a sweeter taste use 1/3-1/2 cup more sugar) |
4 egg whites |
2 teaspoons vanilla |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
2 1/4 cups crisp rice cereal |
1 cup quick-cooking oats |
3/4 cup chopped peanuts |
Directions:
1. Set oven 350°.
2. Prepare a lightly greased cookie sheet.
3. In a large mixing bowl cream together the butter, shortening, peanut butter and vanilla until well blended.
4. Add in egg whites and beat until fluffy (about 5 minutes,).
5. In a small bowl mix together flour with baking powder and baking soda.
6. In another bowl mix together rice cereal with oats and chopped peanuts.
7. Add/mix in the flour mixture into the creamed mixture until well combined.
8. Mix in the rice cereal mixture.
9. Place in refrigerator until well chilled (about 3 hours or up to 24 hours).
10. Set oven to 350°F.
11. Drop by by rounded tablespoonfuls onto baking sheet about 2 apart.
12. Flatten with a fork forming a crisscross pattern.
13. Bake for about 7-8 minutes.
14. Transfer to wire rack (these will crisp up more upon standing).
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