Yield: 1 Servings
|½ cup||Butter or Margerine|
|1||Jar (18 oz) Chunky Peanut Butter (unsweetened is best)|
|1 cup||White Sugar|
|1 cup||Firmly packed brown sugar|
|1 teaspoon||Vanilla extract|
|6 cups||Quick Cooking Oats, uncooked|
|2½ teaspoon||Baking soda|
|1 cup||(or more) Mix-ins, such as: chocolate chips, raisins, dates, dried fruit (apricots, apples, papaya, pineapple, etc.)|
|½ cup||Dried milk solids (add another egg or 2 Tablespoons of oil or cookies will be crumbly)|
Here is a recipe that I adapted out of Southern Living Magazine several years ago. One cookie is a great breakfast or snack and is gram per gram lower in fat and calories than commercial granola bars. I like to mix up a whole batch then bake 6 at a time, freezing the rest of the dough for later use.
Beat butter and peanut butter until fluffy; gradually add sugars, beating well. Add eggs and vanilla, mixing well. Combine oats, baking soda, and optional milk solids; add to peanut butter mixture, mixing well. Divide into 24 balls and place on ungreased cookie sheet. Flatten slightly. Bake at 350F for 15 to 18 minutes, or until golden brown throughout (will still look somewhat uncooked when hot).
Nutrition profile for cookies with fruit and without milk solids: Serving size 1 cookie (97⅒ g). Calories: 380; from fat: 146, Total fat: 16⅕ g, Saturated fat: 4 g, Cholesterol: 64 mg, Sodium 216 mg, Carbohydrates: 43 g, Fiber: 1 g, Sugars: 21 g, Protein: 6 g, Vitamin A: 6%, Calcium: 2%, Vitamin C: 6%, Iron: 4%.
Posted to EAT-L Digest 05 Sep 96 From: Andi Hosler <adh@...>
Date: Thu, 5 Sep 1996 12:18:34 -0400