Tested till perfect Chewy Peanut Crunch Cookies

Chewy Peanut Crunch Cookies

First Prize in Drop Cookie Category

Marilyn Gibson of Cobourg, Ont., has baked many dozens of cookies over the years. The very first she ever made (under the watchful eyes of her mother) were peanut butter. With more time on her hands now (and a lot less supervision), Marilyn is always dreaming up new versions of peanut cookies.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 50 cookies

Ingredients

  • 1 cup 1cupbutter
  • 1 cup 1cuppacked brown sugar
  • 3/4 cup 3/4cupgranulated sugar
  • 1 1eggeggs
  • 2 tbsp 2tbspmilk
  • 1 tsp 1tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 1 cup 1cuplarge-flake rolled oats
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cuphoney-glazed peanutpeanuts, coarsely chopped
  • 1 cup 1cuppeanut butter chips
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Preparation

In large bowl, beat butter with brown and granulated sugars until fluffy; beat in egg, milk and vanilla. In separate bowl, whisk together flour, oats, baking soda and salt ; stir into butter mixture. Stir in peanuts and peanut butter chips.

Drop by rounded 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto 2 parchment paper-lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 10 minutes or until edges are golden. Let cool on pans on racks for 5 minutes.

Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per cookie: about

cal 123 pro 2g total fat 6g sat. fat 3g
carb 15g fibre 1g chol 14mg sodium 99mg

% RDI:

calcium 1 iron 4 vit A 3 folate 5
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