Peanut Butter Oatmeal Chippers
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| 1 ½ | cups |
sugar
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| 3 | cups |
oats, quick cooking
uncooked |
|
| 1 | cup |
pecans
chopped, optional |
|
| 1 | cup |
peanut butter chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 355 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 7.1E+2 | ml |
oats, quick cooking
uncooked |
|
| 237 | ml |
pecans
chopped, optional |
|
| 237 | ml |
peanut butter chips
|
*
|
Directions
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg, and beat well; add water and vanilla, mixing well.
Combine flour, soda, salt, cinnamon, and nutmeg; add to creamed mixture, mixing well.
Stir in oats, pecans, if desired, and peanut butter morsels.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake at 350℉ (180℃) for 10 to 12 minutes or until lightly browned.
Cool slightly on cookie sheets; remove to wire racks to cool completely.
