Peanutty Crisscrosses
Yield
1 batchPrep
10 minCook
10 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
or butter, softened |
|
| 1 | cup |
peanut butter
|
|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| ⅓ | cup |
water
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
rolled oats
uncooked, quick or oldfashioned |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
or butter, softened |
|
| 237 | ml |
peanut butter
|
|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 79 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
rolled oats
uncooked, quick or oldfashioned |
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | x |
sugar
|
*
|
Directions
Beat together margarine; peanut butter and sugar until creamy.
Add water, egg and vanilla; beat well.
Add combined oats, flour and baking soda; mix well.
Cover; chill about 1 hour.
Heat oven to 350℉ (180℃).
Shape dough into 1-inch balls.
Place on ungreased cookie sheet; flatten with tines of fork dipped in granulated sugar to form crisscross pattern.
Bake 9 to 10 minutes or until edges are golden brown.
Cool 2 minutes on cookie sheet; remove to wire rack.
Cool completely.
Store tightly covered.
