Peanut Butter Crisps

Serves: 2
Total Calories: 1,838


1 1/2 cups oats
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar packed
3/4 cup butter or margarine
1/2 cup chunky peanut butter
1 egg
1 teaspoon vanilla extract


In a medium bowl, stir together oats, flour, baking soda and salt set aside.

In a medium mixer bowl at medium speed, beat brown sugar, butter and peanut butter until light and fluffy. Beat in egg and vanilla until blended. At low speed, gradually beat in oats mixture until well blended. Divide dough in half cover and chill for 1 hour or until firm enough to handle.

Preheat oven to 350°. On a lightly floured surface, roll one portion of dough at a time to 1/4 -inch thickness (keep remaining dough in the refrigerator). Dip cutters in flour and cut cookies. Place cookies 1 inch apart on ungreased baking sheets.

Bake for 8 to 10 minutes or until edge is light brown. For a softer cookie, bake the minimum time. Cool cookies on wire racks. Store in an airtight container.

NOTE: Cookies can be decorated with coarsely chopped peanuts or peanut halves before baking. Or, decorate baked cookies with dark chocolate drizzle. Or, bake plain, then make sandwiches, using chocolate buttercream frosting, caramel filling or jelly for the center.

Nutritional Facts:

Serves: 2
Total Calories: 1,838
Calories from Fat: 931

This Peanut Butter Crisps recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.

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