ook), mix dry ingredients including peanut butter on low speed then add
hisk together the water, oil, peanut butter and molasses.
Slowly add
mix together flour,oatmeal, and peanut butter.
add hot water to
Preheat oven to 350.
Whisk together the molasses, peanut butter, water, and vegetable oil.
Combine the oats and flour. Slowly add to the wet ingredients.
Mix thoroughly, drop tablespoonfuls onto a baking sheet, and press down.
Bake for 25-30 minutes or until firm.
The treats will keep well up to 2 weeks in an airtight container.
nd peanut butter.
Blend well with a pastry blender until peanut butter and
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.
icrowave proof bowl, place peanut butter, marshmallows and butter; don't cover.
ver low heat. Stir in peanut butter until well blended.
Beat
Melt corn syrup and peanut butter in microwave until peanut butter is completely melted. Stir every couple minutes. Mix in rice crispy cereal and let set until hardened.
ver medium heat, melt butter and peanut butter.
Coat a 9-inch
In a small bowl mix together flour, baking soda, salt, and set aside.
In a large bowl cream butter, peanut butter, and sugars.
Beat in eggs and vanilla, stir in flour mixture, oats, and chocolate.
Do not over beat mixture.
Place mixture in an ungreased pan measuring about 15 1/2 by 10 1/2 by 1 inch.
Press the cookie dough down slightly to fill the pan.
Bake at 350 degrees Fahrenheit for 15-17 minutes.
Grease 13 x 9 x 2-inch pan.
In 3-quart microwave dish, stir Karo syrup, sugar and peanut butter until blended.
Microwave on High 3 to 5 minutes or until entire surface is bubbly.
Add cereal; toss to coat well.
Press into pan.
Cool and cut into squares.
Makes 32 squares.
Boil brown sugar and Karo; remove from heat.
Add peanut butter and vanilla; mix until blended.
Slowly add Rice Krispies; stir until well mixed.
Drop by spoonfuls onto waxed paper; allow to cool.
Preheat oven to 300\u00b0.
In large bowl, combine sugars.
Add butter and mix to form grainy paste, scraping sides of bowl.
Add eggs, peanut butter and vanilla.
Mix until fluffy.
Add in flour. Do not overmix.
Add in 1 1/2 cups of butterscotch chips.
Drop rounded tablespoonfuls onto ungreased cookie sheet 1 1/2-inches apart.
Flatten down balls with wet fork.
Not too flat!
Bake about 15 minutes.
Cookies should be slightly brown on the edges. Let cool and serve.
Yield:
3 1/2 dozen.
Bring syrup and sugar to a boil. Add peanut butter and Rice Krispies.
Put in buttered 13 x 9-inch pan and cool.
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.
Grease 13x9 inch pan.
Place butter in a BIG microwaveable safe bowl.
Add marshmallows and peanut butter.
Heat on high power for 2 minutes.
Stir until marshmallows are melted and smooth.
Pour in cereal.
Stir until well mixed.
Press mixture into prepared pan.
Allow to cool.
Cut into 12 big bars.
These won't last long, I promise!
Mix together and shape into balls the size of small walnut. Spray small muffin pans with Pam and put the balls into muffin pan.
Bake for 9 minutes at 350\u00b0, no more.
Do not overbake. Press Reese's peanut butter cups into each and let cool.
Makes approximately 48.
Grease 13 x 9 x 2-inch baking pan.
In large saucepan over low heat, stir together corn syrup, sugar and peanut butter, stirring constantly.
Bring to boil and boil for 3 minutes.
Remove from heat.
Add cereal; toss to coat well.
Press into prepared pan. Cool.
Cut into 1 x 3-inch bars.