Peanut Butter Crisscross Cookies
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INGREDIENTS
- 1 1/2 c Brown sugar, firmly packed
- 3 1/2 c All-Purpose Flour ; sifted
- 3/4 ts Salt
- 1 c Granulated sugar
- 2 c Quaker Oats, uncooked
- 3 Eggs
- 1 1/2 c Shortening; soft
- 12 oz Chunk-style peanut butter
- 2 ts Baking soda
- (quick or oldfashioned)
INSTRUCTIONS
Beat shortening and sugars together until creamy. Add eggs, one at a time, beating well after each addition. Blend in peanut butter. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. Shape to form 1-inch balls. Place on ungreased cooky sheets. With tines of fork, press to make crisscrosses on each. (If dough sticks to fork, occasionally dip fork in flour.) Bake in preheated moderate oven (350 F.) 12 to 15 minutes. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cookie (20g) | ||
| Recipe Makes: 108 Cookies | ||
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| Calories: 66 | ||
| Calories from Fat: 22 (33%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.4g | 3 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 29.4mg | 9 % | |
| Sodium 85.9mg | 3 % | |
| Potassium 47.8mg | 1 % | |
| Total Carbohydrate 9.2g | 3 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 8.7g | ||
| Protein 2.2g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 66
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