Crunchy Peanut Butter Cookies Recipe

4 1
Crunchy Peanut Butter Cookies Recipe
Crunchy Peanut Butter Cookies Recipe photo by Taste of Home
Publisher Photo

Crunchy Peanut Butter Cookies Recipe

Be the first to add a review
4 1
Publisher Photo
"I developed this recipe when I was looking for a cookie with peanut butter taste but without the traditional peanut butter cookie texture," relates Lisa Brown, Iola, Kansas. "We call these cookies 'I'll Have Another'—you'll find our why!"
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup chunky peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup crushed cornflakes

Directions

In a large bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixtures. Stir in the cornflakes.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Crunchy Peanut Butter Cookies in Country Woman July/August 2000, p43

Nutritional Facts

2 each: 230 calories, 11g fat (3g saturated fat), 14mg cholesterol, 187mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 4g protein.

  • 1 cup butter-flavored shortening
  • 1 cup chunky peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup crushed cornflakes
  1. In a large bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixtures. Stir in the cornflakes.
  2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Crunchy Peanut Butter Cookies in Country Woman July/August 2000, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrunchy Peanut Butter Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review