Peanut Butter 'N Carrot Cookies
Peanut Butter 'N Carrot Cookies recipe
Yield
36 servingsPrep
10 minCook
12 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
peanut butter
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
bran flakes cereal
100% |
|
| 1 | cup |
carrots
shredded |
|
| ½ | cup |
peanuts
or sunflower seeds |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
peanut butter
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
bran flakes cereal
100% |
|
| 237 | ml |
carrots
shredded |
|
| 118 | ml |
peanuts
or sunflower seeds |
|
Directions
Cream peanut butter, shortening, sugars, egg and vanilla until light and fluffy.
Mix flour, baking soda and salt; blend into creamed mixture.
Stir in cereal, carrots and peanuts. Form into 1-inch balls; place on baking sheet, about 2 inches apart.
Flatten with fork.
Bake at 350℉ (180℃) (180C) for 10 to 12 minutes or until lightly browned.
Cool on racks.
Store in airtight container.
