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.
- Portion size 50 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
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 facts Per cookie: about
- Sodium 99 mg
- Protein 2 g
- Calories 123.0
- Total fat 6 g
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
