Peanut Butter Oatmeal Raisin Cookies #peanutbutterlove
Peanut Butter Oatmeal Raisin Cookies #peanutbutterlove requires approximately 20 minutes from start to finish. This recipe makes 50 servings with 86 calories, 2g of protein, and 5g of fat each. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up egg substitute, butter, vanilla, and a few other things to make it today. This recipe from Peanut Butter and Peepers has 357 fans. It works well as a very affordable dessert. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so amazing. Similar recipes include Peanut Butter Oatmeal Raisin Cookies, Peanut Butter Bananan Oatmeal Raisin, and Peanut Butter Oatmeal Raisin Energy Bars.
Servings: 50
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
3/4 tsp. baking soda
1/2 cup butter (1 stick)
1 tsp. cinnamon
1 cup creamy peanut butter
1/4 cup egg substitute or 1 egg
1/2 cup light brown sugar
1/4 cup maple syrup
1 cup oats (not quick cooking)
3/4 cup raisins
3/4 tsp. salt
1 tbsp. vanilla
1 1/2 cup whole wheat pastry flour
Equipment:
baking paper
baking sheet
mixing bowl
oven
wire rack
Cooking instruction summary:
Preheat oven to 375 F.Line baking sheets with parchment paper; set aside.In a medium bowl, add flour, oats, baking soda and salt; stir well; set aside.In a large mixing bowl, add brown sugar, maple syrup, peanut butter, butter, and vanilla extract. Beat until combined. Add the egg and beat until blended. Add the cinnamon and beat until combined.Gradually add in the flour mixture and mix until just combined. Fold in the raisins.Scoop about 2 tablespoons of cookie dough on to prepared pans about 2 inches apart. I baked 12 cookies per sheet. When cookies are baking, I refrigerated my batter. 2nd option for baking: Refrigerate the cookie dough for 30 minutes, roll into a ball, place on baking sheet and with a tine of a fork, make cross marks.Bake for 8 - 9 minutes or until the bottom of cookie is lightly brown. Let cookies cool on baking sheet for two minutes and place onto cooling rack.Store cookies in an airtight container for up to 5 days or store int he freezer for up to 3 months.
Step by step:
1. Preheat oven to 375 F.Line baking sheets with parchment paper; set aside.In a medium bowl, add flour, oats, baking soda and salt; stir well; set aside.In a large mixing bowl, add brown sugar, maple syrup, peanut butter, butter, and vanilla extract. Beat until combined.
2. Add the egg and beat until blended.
3. Add the cinnamon and beat until combined.Gradually add in the flour mixture and mix until just combined. Fold in the raisins.Scoop about 2 tablespoons of cookie dough on to prepared pans about 2 inches apart. I baked 12 cookies per sheet. When cookies are baking, I refrigerated my batter. 2nd option for baking: Refrigerate the cookie dough for 30 minutes, roll into a ball, place on baking sheet and with a tine of a fork, make cross marks.
4. Bake for 8 - 9 minutes or until the bottom of cookie is lightly brown.
5. Let cookies cool on baking sheet for two minutes and place onto cooling rack.Store cookies in an airtight container for up to 5 days or store int he freezer for up to 3 months.
Nutrition Information:
covered percent of daily need
