Peanut Butter-Granola Cookies
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| 1 ½ | cups |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
water
|
|
| 1 ½ | cups |
granola cereal
|
* |
| 12 | ounces |
peanut butter chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 355 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 15 | ml |
water
|
|
| 355 | ml |
granola cereal
|
* |
| 346.8 | ml/g |
peanut butter chips
|
*
|
Directions
Preheat oven to 375℉ (190℃).
In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
In a large bowl, combine butter, brown sugar, eggs and water; beat until creamy.
Gradually add flour mixture.
Stir in natural cereal and Peanut Butter Morsels.
Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes.
