Recipe - Peanut Butter Crunch Cookies
The grape nuts in this recipe really give these cookies a nice crunch without the extra fat.
Makes 2-1/2 dozen cookies
- 1/4 cup butter, softened
- 1/4 cup creamy peanut butter
- 1/4 cup sugar
- 1/4 brown sugar
- 1 egg
- 1/4 teaspoon vanilla
- 1/ cup flour
- 1/4 cup quick oats
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup Grape Nuts
Preheat oven 350 degrees. Cream butter, peanut butter, and both sugars. Beat in egg and vanilla. Combine remaining ingredients (minus the Grape Nuts) in a separate bowl and then add to the creamed mixture. Stir in Grape Nuts.
Drop by rounded teaspoonfuls, 3" apart on an ungreased cookie sheet. Flatten with fork.
Bake 9-12 minutes. Cool 5 minutes before removing. Allow to cool completely on a rack.
I've made this with a 1/4 cup of egg substitute and used Splenda brown sugar blend instead of regular brown sugar with good results. The cookie had a very cake like texture that way, which we like. They can also be frozen and enjoyed later.
A 3x5 card version of this recipe can be found here.