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Pb & O Snackers

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Submitted by shredderbob42

YIELD

1 batch

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

3 7.1E+2
CUPS ML ROLLED OATS
1 237
2 1E+1
TEASPOONS ML CINNAMON
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
2 473
CUPS ML BUTTER
1 237
CUP ML PEANUT BUTTER
1 237
CUP ML BROWN SUGAR
light, packed *
1 237
CUP ML SUGAR
granulated
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 355
CUPS ML CHOCOLATE CHIPS *

Directions

In a large bowl, stir together the oats, flour, spices, salt and baking soda to combine.

Using an electric mixer, cream the butter, peanut butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape the bowl as needed.

Add the eggs, 1 at a time, and beat for 1 minute after each addition.

Beat in the vanilla.

Reduce the mixer speed to low, and add the dry ingredients slowly, beating only until blended.

Stir in the chips or raisins. If the dough is UNCHILLED, drop by rounded tablespoonfuls onto lightly greased baking sheets.

If the dough is CHILLED, scoop by rounded tablespoons, roll into balls between your palms, and place 2 inch apart on the baking sheets.

Press the cookies gently with the heel of your hand, until they are ½ inch thick.

Bake at 350℉ (180℃) for 13 to 15 minutes, until the cookies are golden, and just firm around the edges.

Lift the cookies onto a cooling rack with a wide metal spatula.

The cookies will firm as they cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 404g (14.3 oz)
Amount per Serving
Calories 1997 61% from fat
 % Daily Value *
Total Fat 136g 208%
Saturated Fat 67g 336%
Trans Fat 0g
Cholesterol 350mg 117%
Sodium 1272mg 53%
Total Carbohydrate 55g 55%
Dietary Fiber 18g 71%
Sugars g
Protein 87g
Vitamin A 59% Vitamin C 0%
Calcium 15% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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