Yield: 30 servings
|250 millilitres||Butter; Unsalted, Softened|
|60 millilitres||Creamy Peanut Butter|
|1 large||White Egg; Separated|
|5 millilitres||Vanilla Extract|
|325 millilitres||All-Purpose Flour|
|250 millilitres||Old Fashioned Rolled Oats|
|60 millilitres||Wheat Germ|
|250 millilitres||Salted Dry-Roasted Peanuts; finely chopped|
|250 millilitres||Light Brown Sugar; firmly packed|
In a mixing bowl with an electric mixer, cream together Butter, Peanut Butter, Sugar, then beat in egg yolk and vanilla extract. Add flour, oats, and wheat-germ and beat the mixture until just combined. Spread the batter evenly into a buttered jelly roll pan, 15 -½ x 10-½ x 1 inch (40 x 27 x 2½ cm) smoothing the top, spread egg white, beaten lightly, over batter, and then sprinkle peanuts evenly over it. Bake the mixture in the middle of a pre heated 300 F (150 C) oven for 25 to 30 minutes, or until the top is golden brown. Transfer the pan to a wire rack to cool. While the mixture is still HOT, cut into small even squares and let the cookies cool completely in the pan.
Recipe by: Mr. Jim Frape
Posted to MM-Recipes Digest V4 #8 by Robert-Miles@... on Feb 21, 99, converted by MM_Buster v2.0l.