These cookies were very good. They had a nice texture and although they did taste a little 'healthy' it was by no means a bad thing. I would still consider them kid friendly. I added chocolate chips and used dried cranberries instead of cherries. Next time I would skip chopping the cranberries in the food processor and leave them whole.
Peanut Butter-Oatmeal Cookies
Source of vitamin B6 (0.05 mg); RDA for women is 1.3 mg. Prep: 10 minutes; Cook: 12 minutes.
Yield: 30 cookies (serving size: 1 cookie)
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Amount per serving
- Calories: 132
- Fat: 6g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 2g
- Protein: 3g
- Carbohydrate: 16g
- Fiber: 1g
- Cholesterol: 17mg
- Iron: 1mg
- Sodium: 49mg
- Calcium: 10mg
- 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
- 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.
- Note: Nutritional analysis includes Sugars 9g.
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