ook), mix dry ingredients including peanut butter on low speed then add
Mix flour and milk until lumpy and then add peanut butter.
Mix well and then add egg white.
Mix well until it has the consistency of pancake batter.
Add baking powder.
Pour onto cookie sheet lined with parchment paper, making, 2 inch drops (use an ice cream scoop for this).
Bake at 375\u00b0F for 15-20 minutes or until golden brown on bottom.
Allow to cool before serving.
Preheat oven to 300\u00b0.
In a large bowl, mix sugar and butter.
Add vanilla and egg, mixing well.
Stir in flour and salt.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Make indent in cookie with finger.
First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
Bake at 300\u00b0 for 20-25 minutes or until edges are golden.
Remove immediately from cookie sheet and cool on wire rack.
nd peanut butter.
Blend well with a pastry blender until peanut butter and
Preheat oven to 350 degrees F (175 degrees C).
Combine wheat flour, spelt flour, oats, and flax seeds in large bowl. Stir in water and peanut butter. Knead dough on a lightly floured surface, mixing in more flour as needed until dough is smooth and no longer sticky. Roll out dough to 1/4 inch thick. Cut with small cookie cutters into desired shapes, and place 3/4 inch apart on greased cookie sheets.
Bake 40 minutes. Turn oven off; leave biscuits in oven until completely cool.
mix together flour,oatmeal, and peanut butter.
add hot water to
Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins.
Add egg and incorperate on medium speed into mixture approximately 1 minute.
Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
Add peanut butter and mix into dough for 1 minute.
Drop cookies with 2 oz scoop.
Press cookies with a fork.
Bake at 365 f for 12 minutes or until slightly browned on top.
Mix the flour, bran flakes, oatmeal, salt and oil. Beat in the eggs, milk, peanut butter and honey. Add the milk mixture to dry mixture. Knead well.
Mixture will be heavy and hard to handle. Roll out to 1/4 to 1/2-inch thickness.
Cut into shapes (dog bone cutters are available for purchase).
Brush tops with 1 egg beaten with 1 tablespoon milk, if desired. Bake 45 minutes at 300\u00b0, then turn oven off and leave cookies in oven overnight. Cool and allow to dry thoroughly before storing.
Preheat oven to 350*.
Mix together eggs, peanut butter and honey, if using.
Add flour and mix until crumbly.
Add water 1/8 cup at a time and mix with your hands.
You may have to add a little bit more water to make dough hold together.
Roll dough to 1/4 inch thick.
Cut into shapes or use pizza cutter and cut into squares.
Place on parchment lined cookie sheets.
Bake 12 minutes, flip and bake 10 minutes more.
Store in the refrigerator.
Preheat oven to 325 degrees.
Blend eggs, pumpkin and peanut butter with mixer, add dry milk, salt, oats and flour.
If the dough is too stiff you can add a few teaspoons water, but the dough should be stiff.
Kneed the dough to make a smooth ball, on floured counter, roll to about 1/2\"; cut into shapes.
Bake 30-40 minutes on ungreased cookie sheet; sometimes I turn them over to cook on the other side at 20 minutes.
Biscuits can be stored in a covered container for 3-5 days, refrigerated for up to 10 days, or frozen for 3 months.
ortion for topping.
Combine peanut butter and vanilla extract in a
hisk together the water, oil, peanut butter and molasses.
Slowly add
Preheat oven to 350 degrees F.
Whisk together the flour, oats, and baking powder.
Gradually mix in the milk, peanut butter, and molasses.
Knead until a soft dough forms.
Roll out to 1/2 inch thickness (or use your hands, this dough is easy to work with).
Cut out shapes and place on baking sheet.
Bake for 20 minutes; turn off heat and let cool in oven or cool on wire racks.
he jar:
Reese's Peanut Butter Cups Cookies.
Remove candies
br>In large bowl, stir cookie base and topping ingredients until
Stir together flour, baking powder, soda and salt in a medium bowl.
Mix in oats.
In another bowl, beat margarine and peanut butter on medium speed of electric mixer until smooth.
Beat in sugars until blended.
Beat in eggs and vanilla.
Add oat mixture and stir by hand until well combined.
Shape mixture into 2-inch balls.
Place 6 balls on an ungreased cookie sheet and flatten each to 3 inches in diameter.
Bake at 350\u00b0 for 9 1/2 minutes or until golden.
Cool completely on wire rack.
Makes about 24 big cookies.
).
Stir oatmeal, flour, butter, brown sugar, baking soda, and
Mix shortening, peanut butter, sugar, brown sugar, egg, milk and vanilla well. Add flour, soda and salt. Shape into balls and roll in sugar. Bake 8 minutes at 375\u00b0. Remove and place Kiss in each immediately.
orn syrup, margarine, vanilla, and peanut butter chips until chips are melted
rchment paper.
Stir together cookie crumbs, butter, and sugar in a