PEANUT BUTTER CREPES RECIPES

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PEANUT BUTTER CINNAMON COOKIES | MCCORMICK



Peanut Butter Cinnamon Cookies | McCormick image

Everyone's favorite cookie gets a double hit of cinnamon. Cinnamon is added to the dough and the balls of cookie dough are rolled in a cinnamon-sugar mixture before they are flattened with the traditional crisscross pattern.

Provided by McCormick

Prep Time 15 minutes

Cook Time 8 minutes

Yield 18

Number Of Ingredients 11

1 1/4 cups flour
1 tbsp plus 1/4 teaspoon McCormick® Cinnamon, Ground divided
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar divided
1/2 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1 tsp McCormick® Pure Vanilla Extract

Steps:

  • Mix flour, 1 tablespoon of the cinnamon, baking soda, baking powder and salt in medium bowl. Set aside. Beat butter, 1/2 cup of the granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.
  • Preheat oven to 375°F. Mix remaining 1/4 cup granulated sugar and remaining 1/4 teaspoon cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place about 3 inches apart on ungreased baking sheets. Gently flatten with fork, pressing a crisscross pattern onto tops of cookies.
  • Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Nutrition Facts : Calories 185 Calories

PEANUT BUTTER-CHOCOLATE CHIP OATMEAL COOKIES RECIPE ...



Peanut Butter-Chocolate Chip Oatmeal Cookies Recipe ... image

This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 13

3 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup packed light-brown sugar
1 cup granulated sugar
8 ounces (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
  • Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
  • Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
  • Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
  • Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.

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