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.
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.
ntil light and fluffy. Add peanut butter, eggs and water; mix well
ook), mix dry ingredients including peanut butter on low speed then add
ixer bowl, beat butter, brown sugar and peanut butter until well blended.
Cream butter, sugars, egg, peanut butter and vanilla until smooth.
with an electric mixer, beat peanut butter and butter. Add brown sugar, sugar
Heat oven to 375\u00b0F Spray cookie sheet with cooking spray.
In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
In medium bowl, stir together frosting ingredients. Frost cookies with frosting.
Cream butter, peanut butter, brown sugar and white sugar.<
In a mixing bowl, cream the butter, peanut butter and sugars.
Add the eggs, one at a time, beating well after each.
Beat in syrup and vanilla.
In a separate bowl, combine flour, oats, baking powder, baking soda and salt; graduallly add to the creamed mixture and mix well.
Stir in peanut butter chips.
Drop by heaping tablespoonfuls 2\" apart onto ungreased baking sheets.
Bake at 325* F for 15-18 minutes or until LIGHT golden brown. Be very careful and do not overcook.
Cool for 1 minute before removing to wire racks.
Preheat oven to 375'F.
Combine flour and baking powder in a bowl.
In a seperate bowl, mix peanut butter and milk, then add to dry ingredients and mix well.
Place dough on a lightly floured surface and roll dough to 1/4 inch thickness and use cut out into shapes. (A dog cookie cutter if you have one).
Place on greased baking sheet, and bake for 14 minutes. (Watch carefully so not to burn). Let cool on a wire rack, and call your dog while warm, but not hot. (Be careful here.).
Store in an airtight container for up to one week.
ixer, beat cookie dough and peanut butter until combined. Stir in chopped
Cream butter and brown sugar.
Add corn syrup.
Mix well. Spread mixture evenly in greased 13 x 9-inch cake pan.
Bake at 350\u00b0 for 15 minutes.
Cool slightly.
Spread peanut butter evenly over top.
Melt chocolate chips and butter together until smooth. Drizzle over peanut butter.
Cool to set, then cut in squares.
Preheat oven to 350.
In a LARGE mixing bowl cream together margarine, peanut butter, sugars, eggs and vanilla.
In another bowl stir together all the dry ingredients, except chips and brickle.
Slowly add dry ingredients to creamed mixture while mixing.
Mix well.
Stir in chips and brickle.
Drop by heaping teaspoons onto cookie sheet or hot stone.
Bake for about 15 minutes.
Move to cooling racks a minute or so after removing from the oven.
In large bowl mix the butter, Splenda and peanut butter.
Add eggs one at a time.
Blend flours, bran, flax seed, soda and salt then add to sugar mixture.
Then add oats and nuts.
Drop by tablespoons on cookie sheet.
Bake at 350 degrees for about 12 minutes.
To make oatmeal flour put old fashion oats in blender ti make needed amount.
ow for 3 minutes. Add peanut butter and baking soda. Mix on
Mix milk, cocoa powder and sugar over low heat. Bring to a boil and remove from heat.
Add the peanut butter stirring til the mix is melted.
Stir in oatmeal and the oil.
Drop 16 spoonfuls onto baking sheet lined with wax paper.
Freeze for at least 4 hours and store in freezer.
nd peanut butter.
Blend well with a pastry blender until peanut butter and
Crush 8 of the cookies in resealable plastic bag with