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Peanut Butter Crisscross Cookies

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Submitted by lola

YIELD

5 dozen

PREP

20 min

COOK

15 min

READY

40 min

Ingredients

1 ½ 355
CUPS ML VEGETABLE SHORTENING
soft *
1 237
CUP ML SUGAR
granulated
1 ½ 355
CUPS ML BROWN SUGAR
firmly packed *
3 3
LARGE LARGE EGGS
12 346.8
OUNCES ML/G PEANUT BUTTER
chunky
3 ½ 828
2 1E+1
TEASPOONS ML BAKING SODA
¾ 3.8
TEASPOON ML SALT
2 473
CUPS ML ROLLED OATS
uncooked

Directions

Beat shortening and sugars together until creamy.

Add eggs, one at a time, beating well after each addition.

Blend in peanut butter.

Sift together flour, soda and salt.

Add to creamed mixture; blend well.

Stir in oats.

Shape to form 1 inch balls.

Place on ungreased cooky sheets.

With tines of fork, press to make crisscrosses on each.

Bake in preheated moderate oven at 350℉ (180℃). for 12 to 15 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 373g (13.2 oz)
Amount per Serving
Calories 1512 35% from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 1213mg 51%
Total Carbohydrate 68g 68%
Dietary Fiber 17g 68%
Sugars g
Protein 107g
Vitamin A 4% Vitamin C 0%
Calcium 12% Iron 63%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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