Peanut Butter-Oatmeal Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Source of vitamin B6 (0.05 mg); RDA for women is 1.3 mg. Prep: 10 minutes; Cook: 12 minutes. Ingredients:
1 cup regular oats |
1 cup packed light brown sugar |
1/2 cup dried sour cherries |
1 cup natural-style chunky peanut butter (such as smucker's) |
3 tablespoons unsalted butter, softened |
2 large eggs |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1 cup all-purpose flour |
Directions:
1. Preheat the oven to 375°.
2. Pulse oats in a food processor until finely ground. Add sugar and cherries; process until coarsely ground.
3. Combine peanut butter and butter in a medium bowl. Beat with an electric mixer at low speed until light and fluffy. Add eggs, vanilla, and salt; beat until smooth. Add oat mixture; beat until blended. Stir in flour with a rubber spatula until well-blended; use your hands if necessary.
4. Drop dough by level 1/8-cupfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, leaving an imprint on top. Bake for 12 minutes or until lightly browned. Remove from pans; cool.
5. Note: Nutritional analysis includes Sugars 9g.
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