BEST TASTING BUTTER SUBSTITUTE RECIPES
PEANUT BUTTER OATMEAL COOKIES RECIPE | ALLRECIPES
These cookies contain peanut butter and oatmeal.
Provided by S. Hynek
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
- Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
- Drop by the rounded teaspoonfuls onto ungreased baking sheet. Flatten with fork. Bake for 12 minutes or until done.
Nutrition Facts : Calories 240 calories, CarbohydrateContent 23.6 g, CholesterolContent 15.5 mg, FatContent 14.9 g, FiberContent 2.1 g, ProteinContent 5 g, SaturatedFatContent 3.5 g, SodiumContent 193.9 mg, SugarContent 13 g
LIGHT AND SOFT PEANUT BUTTER COOKIES RECIPE | ALLRECIPES
I never liked how peanut butter cookies turned out. They were always too greasy-feeling or too hard and never were soft a few days later. After a lot of trial and error batches, now I get rave reviews from these cookies. They are very rich and soft for those who do not like the typical crunchy style of peanut butter cookies. They do take a bit of time to prepare and cook but very much worth the wait. I used reduced-fat peanut butter in both crunchy and creamy to make for a rich-tasting cookie with more peanut flavor and a less greasy feeling on your hand.
Provided by Malki in Minneapolis
Categories Desserts Cookies Peanut Butter Cookie Recipes
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
- Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
- Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
- Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 148.5 calories, CarbohydrateContent 16.1 g, CholesterolContent 17.9 mg, FatContent 8.1 g, FiberContent 0.9 g, ProteinContent 3.8 g, SaturatedFatContent 3.3 g, SodiumContent 140.5 mg, SugarContent 7.1 g
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From twosisterscrafting.com
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From butterwithasideofbread.com
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From godairyfree.org
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From growweedeasy.com
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From ambitiouskitchen.com
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From tastingtable.com
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From minimalistbaker.com
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From vegrecipesofindia.com
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From paleopantry.org
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From substitutecooking.com
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From tasteofhome.com
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From godairyfree.org
From godairyfree.org
See details
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The best way to substitute teriyaki is to make your own. Traditional teriyaki is made from just 3 ingredients: soy sauce, sake, and sugar. Sake can be replaced with mirin , dry sherry, or rice wine …
From thekitchencommunity.org
From thekitchencommunity.org
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From godairyfree.org
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From mashed.com
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From tastingtable.com
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