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Peanut Butter-Oatmeal Cookies

Yield 30 cookies (serving size: 1 cookie)
Source of vitamin B6 (0.05 mg); RDA for women is 1.3 mg. Prep: 10 minutes; Cook: 12 minutes.

Ingredients

  • 1 cup regular oats
  • 1 cup packed light brown sugar
  • 1/2 cup dried sour cherries
  • 1 cup natural-style chunky peanut butter (such as Smucker's)
  • 3 tablespoons unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

Nutrition Information

  • calories 132
  • fat 6 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 2 g
  • protein 3 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 17 mg
  • iron 1 mg
  • sodium 49 mg
  • calcium 10 mg

How to Make It

  1. Preheat the oven to 375°.

  2. Pulse oats in a food processor until finely ground. Add sugar and cherries; process until coarsely ground.

  3. Combine peanut butter and butter in a medium bowl. Beat with an electric mixer at low speed until light and fluffy. Add eggs, vanilla, and salt; beat until smooth. Add oat mixture; beat until blended. Stir in flour with a rubber spatula until well-blended; use your hands if necessary.

  4. Drop dough by level 1/8-cupfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, leaving an imprint on top. Bake for 12 minutes or until lightly browned. Remove from pans; cool.

  5. Note: Nutritional analysis includes Sugars 9g.