Note: Recipe directions are suitable for original size.
Diet per serving may change if servings are adjusted.
- 2 cups packed light brown sugar
- 1/2 cup natural peanut butter
- 1/4 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla flavoring
- 5 teaspoons water
- 2 cups all-purpose flour
- 2/3 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon sodium bicarbonate
- 1/2 teaspoon salt
- 1/3 cup chopped peanuts
Preparation
45 m- Preheat oven to 350 °F. Coat 3 baking sheets with cooking spray.
- Combine brown sugar, peanut butter, oil, eggs and vanilla inside a mixing bowl add water and beat by having an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, sodium bicarbonate and salt in a tiny bowl. Stir the dry ingredients in to the brown-sugar mixture just until combined.
- Roll the dough involving the palms into 1-inch balls. Place 2 " apart around the prepared baking sheets. Flatten the cookies having a fork, dipping it into flour if it starts to keep to the dough. Sprinkle with peanuts, pressing them gently in to the dough together with your fingers.
- Bake the cookies, one sheet at any given time, until golden, eight to ten minutes. Transfer to some wire rack to awesome.
Sign up for playboy
Short time 3-for-1 deal!
Obtain a twelve month of EatingWell®, Rachael Ray Every Single Day™ and Shape® just for $11.
Diet information
- Per serving: 97 calories 3 g fat( g sitting) 1 g fiber 15 g carbohydrates 2 g protein 18 mcg folate 8 mg cholesterol 9 g sugars g added sugars 12 IU vit a mg ascorbic acid 16 mg calcium mg iron 75 mg sodium 33 mg potassium
- Carb Servings: 1
- Exchanges: 1/2 other carb
Reviews 10
Rate and Review
This recipie was scrumptious! I'd a longing for Peanut butter cookies coupled with to convince my children. however when it left the oven -they loved it! I halved the amount and used oatmeal rather of wheat grains flour (but stored the amount exactly the same for that full recipie) and used 2 egg-whites rather of just one whole egg. And That I completely didn't remember water- but arrived on the scene great nonetheless!
By: EatingWell User
delicioussss! These arrived on the scene scrumptious! I adopted others's advice, and bending the quantity of peanut butter. The batter arrived on the scene just a little dry and so i just added more water. Baked each batch for exactly 8 minutes and they're soft and soft! Also, I added 2 tablespoons of flaxseed, to include just a little healthy for an otherwise great recipe!
Feb 23, 2013
By: EatingWell User
Switched out great Did as the second reviewer recommended and set extra 1/4 cup peanut butter..unsure I desired it. And reduced the sugar by 1/4 cup. also added a few teaspoon more water. unsure I desired that either. I baked them for 12 minutes as my hubby likes them a little crispier for dunking, these were crispy around the edges and softer within the center. Will certainly make these again. Pros: Simple to make, super tastes Cons: Can't consider any
Pretty tasty, for any lighter PB cookie! Overlooked 1/2 cup from the brown sugar, and added singleOr4 cup of PB (we use ADAMS), since a few people pointed out they weren't terribly peanut-buttery. Dipped the dough balls within the chopped peanuts, then flattened the entire factor having a fork - switched out light and fluffy and delicately peanutty. Kids loved them, so. works best for me :)
By: EatingWell User
Used to do some various things. Rather of brown sugaar, I made use of turbinado. And rather of wheat flour, i simply used more all-purpose. For me too sweet and almost no peanut butter flavor.
By: EatingWell User
These cookies were awesome! I substituted 1 / 2 of the brown sugar with sucanat and also the canola oil for safflower oil plus they switched out great! It's a nice, soft, mellow-flavoured cookie. Will certainly be hanging onto this recipe! Used to do get 4 dozen cookies - I believe - my hubby was stealing them from the trays so quick I couldn't keep a record!
By: EatingWell User
I made these yesterday. Wonderfully soft. They didn't possess a strong peanut butter flavor, however i added choc chips plus they were wonderful. Will certainly make again.
December 18, 2009
By: EatingWell User
These peanut butter cookies are the most useful peanut butter cookie I've ever had! I loved that they are soft and soft. just perfect! Will certainly add this to my holiday collection!
December 15, 2009
By: EatingWell User
I'm a fan of anything with peanut butter which cookies hit the place! They're so soft and soft! Such as the last reviewer, the recipe made nearly 3 dozen cookies. So tasty and i'll make sure to make sure they are again!