Food recipes
Peanut Butter Oatmeal Raisin Cookies
Peanut Butter Oatmeal Raisin Cookies Ingredients: wheat flour, white, all-purpose, unenriched oats leavening agents, baking soda salt, table sugars, brown syrup, maple, canadian peanut butter, smooth style, without sa...
Peanut Butter Oatmeal Raisin Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
sugars, brown
syrup, maple, canadian
peanut butter, smooth style, without salt
butter, without salt
vanilla extract
egg substitute, powder
spices, cinnamon, ground
raisins, seeded
Directions:
Preheat oven to 375 F. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, add flour, oats, baking soda and salt.
Stir well and set aside.
In a large mixing bowl, add brown sugar, maple syrup, peanut butter, butter and vanilla extract.
Beat until combined.
Add the egg and beat until blended.
Add the cinnamon and beat until combined.
Gradually add in the flour mixture and mix until just combined.
Fold in the raisins.
Scoop roughly 2 tablespoon-sized scoops of cookie dough onto prepared pans about 2 inches apart.
I baked 12 cookies per sheet.
While the first trays of cookies are baking, refrigerate your batter.
Or a second option for baking: Refrigerate the cookie dough for 30 minutes.
Then roll dough into your preferred size balls, place on a baking sheet about 2 inches apart and with the tines of a fork, make cross marks on the top of the balls, flattening them a little bit.
Bake for 8-9 minutes or until the bottom the cookies are lightly brown.
Remove pans from oven and set on a rack.
Let cookies cool on baking sheet for two minutes and place them onto a cooling rack.
Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
sugars, brown
syrup, maple, canadian
peanut butter, smooth style, without salt
butter, without salt
vanilla extract
egg substitute, powder
spices, cinnamon, ground
raisins, seeded
Directions:
Preheat oven to 375 F. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, add flour, oats, baking soda and salt.
Stir well and set aside.
In a large mixing bowl, add brown sugar, maple syrup, peanut butter, butter and vanilla extract.
Beat until combined.
Add the egg and beat until blended.
Add the cinnamon and beat until combined.
Gradually add in the flour mixture and mix until just combined.
Fold in the raisins.
Scoop roughly 2 tablespoon-sized scoops of cookie dough onto prepared pans about 2 inches apart.
I baked 12 cookies per sheet.
While the first trays of cookies are baking, refrigerate your batter.
Or a second option for baking: Refrigerate the cookie dough for 30 minutes.
Then roll dough into your preferred size balls, place on a baking sheet about 2 inches apart and with the tines of a fork, make cross marks on the top of the balls, flattening them a little bit.
Bake for 8-9 minutes or until the bottom the cookies are lightly brown.
Remove pans from oven and set on a rack.
Let cookies cool on baking sheet for two minutes and place them onto a cooling rack.
Store cookies in an airtight container for up to 5 days or store in the freezer for up to 3 months.