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 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.
Microwave apple chunks in water until tender, about 2-3 minutes.
Add oats, milk, and a dash of salt.
Microwave 2-3 minutes or until oatmeal is done.
Stir in brown sugar, cinnamon, and peanut butter.
This recipe makes a fairly small serving. Feel free to double the milk and oats.
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.
nd peanut butter.
Blend well with a pastry blender until peanut butter and
Melt butter.
Add confectioners sugar, cocoa, peanut butter, milk and vanilla.
Mix until smooth.
Roll into balls.
Roll in confectioners sugar, if desired.
hisk together the water, oil, peanut butter and molasses.
Slowly add
Peel, core and slice apple into eighths.
Spread peanut butter on one side of sliced apple and serve.
Eat 'em up and enjoy!
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
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.
emove from heat; stir in peanut butter.
Beat lightly for a
side.
Cream together the butter, peanut butter, granulated sugar, brown sugar, and
edium-high heat, melt the butter and stir in the cocoa
he butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE
Microwave butterscotch pieces and peanut butter on 50% power until almost melted, about 3 to 5 minutes.
Mix in nuts and chow mein noodles; drop onto wax paper by spoon.
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
\"Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly.
Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.\".