Sunday, November 27, 2011

Peanut Butter Honey 'N Oatmeal Cookies

Here's a healthy new recipe from Skippy Peanut Butter. These are great to pack in kid's lunches.

Peanut Butter Honey 'N Oatmeal Cookies

2 cups quick-cooking oats
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup Shedd's Spread Country Crock
1 cup Skippy Creamy Peanut Butter Spread with Honey
1 cup granulated sugar
2 eggs
1/2 cup golden or regular raisins (optional)
1/2 cup chopped pecans

Preheat oven to 350 degrees. Combine oats, flour, baking powder, baking soda, and salt in a small bowl and set aside.

Beat Shedd's Spread Country Crock with peanut butter in large bowl with a wire wisk until smooth. Beat in sugars and then eggs until well blended. Beat in flour mixture just until blended, then stir in raisins and pecans. Chill 30 minutes.

Drop dough by rounded tablespoons, 2 inches apart on ungreased cookie sheets.

Bake 13 minutes or until golden brown. Remove cookies to wire racks to cool completely.

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